Carefully selected grapes, handpicked and placed in half-tonne bins, underwent a meticulous process of carbonic maceration for three days at a controlled temperature of 10°C. Both parcels were treated with equal attention to detail: 20% of whole clusters were gently introduced into fermenters, while the remainder was delicately crushed atop the intact clusters. Fermentation proceeded at a controlled temperature range of 28-34°C, with gentle hand plunging ensuring complete extraction until dryness was achieved. Following this, the must was meticulously basket pressed directly into French oak barrels, predominantly comprised of 2/3-year-old Hogs Heads. Subsequently, the wine underwent Malolactic fermentation within the oak barrels before being carefully sulfured in place. After a patient maturation period of 7 months, the wines were expertly racked out of the barrels for blending, then promptly bottled.