<p> The vineyards are 12 years old and yield 8-12 tons per hectare.</p> <p>Picked at cool temperatures, grapes for this wine are left on the skins for 12-24 hours after crushing. Only free run juice is used for fermentation. Fermentation occurs primarily in stainless steel tanks, although 10% of the blend is fermented in French oak barrels and left on the lees for 3-6 months. The wine is bottled 9 months after picking.</p>