The Petit Verdot grapes from each vineyard were mechanically harvested at night and arrived at the winery in the early morning from each vineyard separately. Following a gentle crush the grapes were transferred into a chilled stainless-steel tank for a day of cold soaking prior to the onset of alcoholic fermentation. Upon completion of the cold soaking the alcoholic fermentation process began and was maintained at a temperature of 25°C. The fermentation was carried out by the natural yeasts from the vineyard and winery. Throughout the fermentation varying pump-over regimens were employed for the optimal extraction of color, flavor, aroma and tannins. Following the alcoholic fermentation process, the wine was left in contact with its skins for an additional two days of extended maceration. Upon completion of the extended maceration, the grapes were slowly pressed at low pressures, into a stainless-steel tank for the malolactic fermentation process in order to stabilize and soften the wine. Upon completion of the malolactic fermentation, the wine was racked into new French oak barrels for an 18-month maturation period.
Following this maturation period, the wine was bottled and continued to mature for 6 additional months in the winery’s cellar prior to its market release.