75% of the fruit was hand-harvested and whole-bunch pressed. The fruit was pressed and settled for 24 hours before being inoculated with yeast and sent to barrel to complete both alcoholic and malolactic fermentation. Due to good acid retention at ripening, the wine underwent full malolactic fermentation. It was matured for 7 months in French oak (13% new), then fined, filtered and bottled in December 2025.
