Hand harvested in 16 kg bins.
Bottled in recycled glass, 330 grams.
Hand sorted, destemmed, 4 day cold maceration, alcoholic fermentation in cement, peak fermentation temperature managed, daily pumpover, native malolactic fermentation in barrel, racked every 6 months, and unfined.
Aged 16 months in French oak: 225 liter barrels and 500 liter "pipónes", 33% new oak.
Deep garnet and purple