Challenging Growing Conditions During This Vintage Resulted In Lower Yields But Delivered Better Concentration Of Fruit. Harvesting Of Grapes Is Only Done By Hand In The Vineyards. This Enables Us To Only Select Grape That Are Optimally Ripe. After Hand Selecting, The Grapes Were De-Stemmed And Lightly Crushed Into Static Upright Tanks. The Juice Naturally Starts Fermenting At Low Temperatures, And After A Day, Inoculates With A Selected Strain. Fermentation Was Done At 26°C And Drawn Off Before Dry. The Wine Spent 11 Months In French Oak Barrels Of Which 20% Were New..