Harvested in the cool of the morning from northern and southern slopes facing the ocean, drives the result of fruit driven and fresh wines. Cooled sufficiently and made reductively, sets the stage for a vibrant wine in the making. Efficient skin contact followed until the desired acid level was reached. The juice was settled for 48 hours then carefully racked into the fermentation tank. Fermented in stainless steel tank and 2000 L wooden vats using winemaking techniques to enhance thiols, this wine spent 60 days on the lees, stirred up once a week to enhance mouth feel.