Harvesting takes place when the grapes are fully phenolically ripe, and the grapes are picked when they have reached the right degree of crispness that allows for a balanced withering without hints of overripe/marred. Harvest the last week of September.
Wine produced by drying hand-picked and harvested grapes in fruit lofts for about two weeks. Alcoholic fermentation of about two weeks, with repeated pumping over and punching down, fermentation temperature of 26 degrees. After racking, the wine rests in French oak barrels for 12 months.
