The grapes were picked by hand during night time to maintain cold temperature. The whole clusters were then gently pressed with the Champagne program and the juice was racked into stainless steel tanks for fermentation. The must was kept cold (~50F) during the fermentation to capture its vibrant fruit characters. After the fermentation, the wine was aged in a stainless-steel tank for 8 months with lees. A touch of Gewürztraminer was added to this blend right before bottling.