The grapes were handpicked at midday to ensure warm temperatures which initiate the carbonic
fermentation. The whole bunches were then put into a fermenting tank and the tank was impregnated
with carbon dioxide gas. The fermentation happens naturally inside the grape berries which slowly
releases wine with very low tannin extraction and intense fruity aromatics. After two weeks, the skins
were pressed and the wine was put into 30% new American oak and 30% French oak barrels for a total
of 18 months. After final blending, the wine was filtered before being bottled. Only seven barrels of
this wine was made.
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