THE WINE
Harvested in the last week of September, our inaugural limited vintage underwent meticulous hand destemming and sorting to preserve only whole, healthy berries free of impurities. After a brief cold soak, fermentation proceeded under controlled conditions, completing just after mid-October, followed by a short maceration. Malolactic fermentation, initiated by cultured bacteria, was completed by late November. The wine then aged 12 months in new French oak barrels before continuing maturation for 6 months in stainless steel tanks.