In order to maximize quality, all of the grapes went direct to press as whole clusters. After pressing and settling, the juice was racked into French oak barrels for fermentation. Once dry and finished with malolactic fermentation, the lots were aged in barrel for 10 months on the lees, with occasional stirring to increase richness and body. This wine was aged in French oak barrels, 22% of which were new, with the other 22% being one-year-old. The wine was then bottled on August 20th, 2020.