100% hand-harvested, and whole bunch pressed in a pneumatic press. Cold-settling was done with the conservation of fine lees. Alcoholic fermentation occurred in 100% oak barrels with a maximum temperature range of 64-68°F. The wine underwent 100% malolactic fermentation before aging 11 months without racking, and with weekly lees stirring in 25% new wood. It was estate bottled with fining and/or filtration

Clear and brilliant appearance with a silver luster and green reflections. The aromas are of a range of delicate and generous fruits. Similar flavors follow with a creamy texture and a beautiful balance between refreshing sweet fruit flavors and acidity.