Grapes were handpicked between 20 and 23 degrees balling to obtain the full red fruit spectrum of the grape. Hand sorted across our sorting tables before being destemming into INOX basket press. Juice was settled overnight. Clear juice was racked off and 50% of the production was fermented in stainless steel tank and the other 50% was fermented in old 300L French oak barrels (5th and6th fill). The wine was stirred during the short maturation phase, forcing the fine lees into suspension, creating a rich mouthfeel.