All grapes are hand-picked and hand-sorted in the field on September 21st on a 78° morning.
100% gently de-stemmed only (not crushed) 
5-day pre-fermentation cold maceration in 1-ton open-top steel fermentor
Native yeast primary fermentation 
Daily punchdowns by hand up to 3 times a day 
Malolactic conversion in barrel
Battonage every other week for 3 months 
Aged 11 months in French Oak – NO new barrels were used
Light polish filtration at bottling, with no fining on August 26th, 2021