Picking the fruit in the cool of the early morning allowed us to retain aromatic flavor precursors. The harvested grapes were gently pressed into a tank to cold settle, with the clear juice being fermented in stainless steel tanks at low temperatures, with selected yeast strains designed to enhance aromatic intensity. 18% of the wine was wild-fermented in a mixture of oak puncheons and stainless steel tanks, helping to add complexity, weight, and texture. Once blended, the wine was aged on light lees in a tank for 5 months.