Gently hand harvested early in the morning before being carefully sorted, the grapes were destemmed and carefully transferred to small open top tank. The must was then cold soaked at cold temperatures for five days before the onset of fermentation. Twice daily for the next 15 days the wine was stirred with the skins to extract color, flavors, tannins and texture from the grapes. Once fermentation was complete, only the free-run wine was drained to a separate tank before being transferred into a mix of French and Hungarian oak barrels. The barrels were racked once in springtime and allowed to continue aging for 16 months.