This wine was hand harvested on October 2, 2020. It was then brought into the cellar where the winemaking team sorted each individual cluster by hand. The goal of this process is to use the ripest and cleanest fruit of the 2020 vintage. The fruit was then crushed and left in the tank to cold soak for 48 hours, increasing the aromatic profile and providing a sense of varietal typicity. This wine was left on the lees through its aging period to add a layer of complexity to the texture of the wine. It was held in elevage for 5 months before being bottled in the spring of 2021.
