We pressed the grapes as whole clusters to fully capture the purity and
freshness of the intense fruit flavors. To highlight the fresh, vibrant
character of this wine, we cool fermented the juice in stainless steel tanks. By
allowing only a small part of the wine to complete malolactic fermentation,
we achieved mouth-filling richness balanced with vibrant natural acidity.
Five to six month’s oak aging on the lees enriched the wine’s texture and
complexity and added just a hint of sweet vanilla and spice.