Vinification: Native yeast fermentation at 60º in stainless steel. Whole-bunch pressed to tank and chilled very cold to prevent fermentation and held in tank. Primary fermentation occurred naturally in a sealed stainless-steel tank and when the wine reached 15 g/L residual sugar the tank was cooled down in order to hold the ferment at 10 g/L. The wine was bottled and topped with more of the unfermented juice from tank and the bottles were crown sealed. Secondary fermentation occurred over the next 2-3 months .
Aging: 2 weeks in stainless-steel then bottled at 10g/L RS and aged for 2-3 months in bottle