The fruit underwent carbonic maceration for two weeks and was then foot crushed. The fruit received daily pumpovers during primary fermentation, followed by 4 weeks of extended maceration, for a total of 8 weeks on the skins. The fruit was then pressed and the wine was raised in mixed (225L and 500L) neutral oak barrels /puncheons for 10 months. Racked once to tank for blending 4 weeks prior to bottling. As always, unfined, unfiltered, and zero sulfur.