Whole grape bunches are chilled to 47-50 ̊F prior to pressing and destemming. e free-run juice is separated and clarified. e clear must is racked into 75% barriques, 25% into stainless steel and yeast is added to start fermentation. e wine is aged on the lees in barriques for 5-6 months, with weekly stirring. It is then bottled and aged for an additional 8 to 10 months.
Perfect with white meats, grilled fish, and pasta.