The grapes were harvested, sorted, and 25% whole clusters were layered into the bottom of the vat, topping with 75% destemmed fruit. Cold soaks lasted 4-7 days. When fermentation began, the vats were punched down and pumped over, twice daily and pressed at dryness. The wine settled overnight before racking to neutral French oak barrels, and aged until bottling the winter of 2016.