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, 84% of the juice was racked into French oak barrels for fermentation, 18% of which were new. To provide a very fresh and focused element to the final blend, 16% 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. Only a partial secondary fermentation was completed, again to achieve a balance of rich mouthfeel and crisp acid. The final blend was assembled in May of 2019, just prior to bottling, which occurred between May 23rd and June 7th, 2019.