The block gets harvested over a number of days, not all at once, as is usually the case. Why? Well, typically, grapes don’t all ripen at the same time, so we study each row.
The grapes were entirely hand-picked, between daybreak and mid-morning. Reductive winemaking methods were applied in making the wine. The grapes were gently crushed, followed by four hours of skin contact. After a cool, 2 week fermentation the wine spent four months on the primary lees, with a twice a month batonage. The wine was stabilized and filtered pre-bottling.