The grapes were picked at dawn in a cool fog and were brought immediately to the winery. There, the grapes were sorted, destemmed, then the berries were sorted again before being put into the small stainless steel tanks for fermentation. The grapes were cold soaked for 5 days before fermentation to allow for some natural color and phenolic extraction. The wine was then fermented and allowed to sit on the skins post fermentation for two weeks. They were then pressed and put into barrel where they underwent Malolactic Fermentation. Post ML, they were gently racked off of their heavy lees and put back in barrels where they sat in the cellar to age for the better part of two years.