The grapes were fermented in a combination of open fermenters both oak and stainless steel, with up to three weeks total time on skins. There were 7 individual batches, with a couple of those receiving whole bunches. The wines were then pressed and transferred immediately into barrels for malolactic fermentation.
The 2023 Vintage brought 'La Nina' weather conditions for the third year in a row. Spring saw more rainfall and cooler conditions followed by a mild summer. This provided a fine and extended season for optimum physiological ripening of fruit.
