Following an exhaustive process of manual grape harvest, the best grapes were selected. These were de-stemmed, cold Following an exhaustive process of manual grape harvest, the best grapes are selected. These grapes are then de-stemmed, cold soaked, and squeezed by means of gravity rather than by a mechanical press. After cold static racking, alcoholic fermentation took place in stainless steel barrels at a controlled temperature between 62.6ºF and 64.4ºF with very little oxygen.
Finally, the wine is filtered, bottled and will settle in the bottle for at least 30 days before it is released.