The grapes are gently whole cluster pressed cold into a stainless steel tank. The chilled juice ferments slowly in order to preserve the inherent fresh fruit aromas and flavors. Early in fermentation the wine is racked to barrels to complete fermentation, then aged sur lie for 9 months in neutral French Oak barrels for a round and full mid-palate. 20% of the blend when through malolactic fermentation for added depth, complexity and softness.
