We source fruit from vineyards that are sustainably farmed and picked by hand in the morning. Following a period of cold maceration, the grapes undergo fermentation with naturally occurring wild yeasts for three to four weeks. Upon completion of the primary fermentation, we gently press the grapes directly into barrels for a secondary malolactic fermentation, assuring for a balanced integration of fruit and oak. The wine then matures in barrels for approximately 20 months in 70% new French oak, from an elite suite of coopers. The wine was racked and bottled unfiltered and unfined, allowing the true essence of the terroir to shine through.