Produced from leased, old vine (60+ year old vines with growing conditions managed by the winery) fruit and fruit from young estate vines. Alcoholic and malolactic fermentation in stainless
steel with a total of 10 days maceration on the skins. Aged in new, one and two year old, 60% French and 40% American oak for 8 months. Bottled without filtration or clarification.
