winemaking process

Grapes are hand-harvested between late September and mid-October. They are then sorted and destemmed. Individual grapes pass through an optical sorter which discards any that are raisined or underripe.

Fermentation takes place in an open-top fermenter, and gentle punch-downs are performed twice a day. Once fermentation is complete, grapes are pressed, and the wine is aged 18 months in neutral French oak.