Picked on October 23rd, nearly as late as in 2005, yields here were just over 1 ton to the acre. The fruit was fully destemmed and cold-soaked for six days before an indigenous fermentation began. On the skins for 19 days, it was gently pressed to all French oak, 30% new. The wine continued to ferment in barrel for another seven months before finishing dry at 0.28% residual sugar. Bottled unfined and unfiltered.