Winemaking
Destemmed and gently crushed into either open stainless fermenters or rotofermenters. Cold maceration for 3 days of some selected parcels to improve tannic structure. 5 days maceration with frequent plunging of the cap by hand. Pressed to barrel to complete fermentation prior to malolactic fermentation, and racked once before bottling after 11 months ageing in French oak barriques, 40% of them new. Lightly filtered.