A gentle harvesting and handling in the winery is essential to ensure minimal contact between juice and grape skins. Following the crush, juices are naturally settled overnight for clarification. Components are fermented separately in tank with a variety of yeast strains to achieve aromatic and textural complexity. A small portion was also barrel fermented in older oak barriques for added creaminess and subtle oak character. Post fermentation, the components are allowed to rest on their sedimentery yeast lees, known as sur lie, a practice which adds textural nuance while providings a valuable anti oxidative function, enhancing the primary fruit characters retained by cool tank fermentation. Alcohol 13.5%