in the cellar : Grapes were handpicked, force-cooled and sorted on sorting tables before being de-stemmed. Berries were conveyed to tanks and crushed directly into them. The mash was cold-soaked for 48 hours. Malolactic fermentation took place in barrel.
16 months in 30% New, 20% 2nd-fill American oak, and 40% New, 10% 2nd-fill French oak barrels.
Bottling Date: August 2003.