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AVA Napa Valley California.
The grapes were hand-picked in small bins, first sorting during the harvest and then during destemming. The selected fruit is directly channeled into traditional oak tanks for cold soaking, fermentation, and extended maceration - a total of 26 days.
The prolonged contact of the wine with the skin of the berries maximizes the extraction of the varietal character and complexity of the wine while maintaining the fleshy tannins.
The new wine is drained after gentle pressing and channeled into 15% new French oak barrels for malolactic fermentation, ensuring the smooth integration of fruit and oak.
After 16 months of aging in the barrel, it was bottled in June 2014.
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