One small parcel from this single block was crushed and de-stemmed into a single 5-tonne open top fermenter. The time spent on skins was 12 days, with the fermentation lasting seven days. All free run and pressings were combined in tank and after 24 hours the wine was then racked off gross lees to barrel, where malolactic fermentation occurred. The wine was bottled with minimum fining and no filtration.
19 months in 1-6 year old French oak. 25% thick stave puncheons, 75% hogsheads.