The grapes are destemmed and fermented in small open stainless steel fermenters over 7 days. We gently hand plunge and pump-over the must several times per day for a gentle extraction of aromas, colour and tannins. Prior basket pressing, the finest part of the must is run off and racked to oak to naturally complete malolactic fermentation before the highest quality juice in the cap was run-off to new French and American oak for 23 months maturation in our cellars. Bottled unfined and unfiltered. Released at a minimum of 5 years after vintage.