Harvested based on flavors, both blocks were picked separate from one another in late October. The blocks were fermented individually to emphasize the terroir and defined aspects of the specific areas in the vineyard. Gently crushed and de-stemmed, the fruit was racked into macro-bins for fermentation. Inoculated with Monte Rosso yeast isolate, the fermentation caps were punched down three times daily over two weeks insuring definitive skin-to-juice contact. The resulting wine was pressed and transferred to a combination of American and French oak barrels for 14 months of aging.

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