Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. All parcels were destemmed to whole berries and cold soaked for four days before wild fermentation. Matured in French oak – 22% new, 78% seasoned – for 10 months in 225L barriques, predominately Taransaud and Dargaud & Jaeglé. The wine matured in barrique and kept in contact with its lees before blending in January. Bottled by gravity. No fining. No filtration.