To preserve the bright and delicate character of the fruit, all of the 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, 20% 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 and never went to barrel. The wine lots were aged on the lees for six months, both in tank and in barrel, with occasional stirring to increase richness and body. The final blend was assembled in May, 2018, just before bottling, which took place in June of 2018.