All of the grapes were picked early in the morning, packed in crates and allowed to spend 24 hours in a cold room. The following day the grapes were whole-bunch pressed, and then went directly into 500L old oak barrels where fermentation occurred naturally and without any additions.  The wine remained on the gross lees for another 8 months without a racking and was bottled with a gentle filtration and small addition of sulfur. No fining.