Grapes are hand harvested and immediately pressed as whole bunches. The wine ferments in 228-liter 6-year-old barrels with indigenous yeast for about 3 weeks. A beautiful pie cherry tartness is served on a bed of extraordinarily soft mousse. The red fruit mixes well with a note of citrus pith and a little hint of soft lavender. The wine is bottled with a small amount of residual sugar remaining and finishes fermenting in bottle with zero filtration and zero sulfur added. The bottles are hand-disgorged and then recapped.