The grapes were picked at the peak of ripeness during the early morning to preserve maximum fruit expression. Once picked the fruit is de-stemmed, crushed and cold soaked for 24-48 hours until optimal color extraction is reached. The wines are put in oak barrels, for malolactic fermentation and then aged for up to 10 months. The blend is then assembled and allowed to co-mingle for 30 days prior to bottling.