Hand harvested and sorted before being whole cluster pressed. The juice was settled for 18 hours before being barreled down. Primary fermentation completed over 67 days and then completed partial malolactic fermentation over the following 52 days. No lees stirring during elevage. Aging in French oak for 16 months—15% new, 70% second use, 15% neutral. Cavin Aphrodite, François Frères, Damy, and Siruge barrels.