Production Notes
The fruit was gently destemmed into small open-top fermenters, using state-of-the-art equipment and procedures to avoid any pumping of the must. Inoculation with select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pump-overs and punch-downs. The wine was aged for ten months in 31% new, and 31% one-year-old French oak barrels, with bottling on September 11th, 2020.