The grapes were hand harvested in the early morning hours and kept extremely cold. Once in the winery, they were de-stemmed and then sat on the skins for 4 hours to pick up a small amount of blush color. From there, the grapes were put into the press to separate the juice from the skins. The juice went to a stainless steel tank, where it slowly fermented over 21 days at about 54 degrees. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 12 months. After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen and the lees were disgorged from the bottles. Finally, the bottles were topped up and a “dosage” was added and the corks and wire hoods were put into place.