To preserve the bright and delicate character of the fruit, all of grapes went direct to press as whole clusters and were then gently pressed. After settling, 85% of the juice was racked into French oak barrels for fermentation, 17% of which were new. To provide a very fresh and focused element to the final blend, 15% of the juice stayed in stainless steel tanks for a cool fermentation.
Once the wines completed primary and secondary malolactic fermentations, the barrel-fermented lots were aged on the lees for six months, with occasional stirring to increase richness and body. To emphasize fruit aromatics, a select few lots were fermented in stainless steel, and never went to barrel. The final blend was assembled prior to bottling, which occurred during the first two weeks of June 2016.