|Composition of the land
||Alluvium soil series Bale Clay Loam and Perkins Gravelly Loam, both soils formed from alluvium derived from volcanic rock.
||Grapes were harvested between August 29 and October 5. To determine the optimum moment of harvest and ensure maximum fruit flavor intensity, each vineyard was tested daily.
||The grapes were harvested in the cool early morning hours and immediately taken to the winery. Whole clusters were placed in the press to gently release the juice, which was chilled in stainless steel tanks prior to yeast inoculation.
||Musts were transferred to French oak barrels (65% new) for initial fermentation in the estate’s temperature-controlled wine caves. The wine remained on the lees (sur lie) in barrel for seven months, where it completed malolactic fermentation.