The grapes for this wine were harvested in the cool of night and early morning. The juice was membrane pressed, then kept cool and allowed to settle before racking to stainless steel tanks. Fermentation took place over a 3- to 4-week period at temperatures ranging between 53°F and 57°F. To enhance the texture of the wine, the lees were stirred, which enhanced the mid-palate. The lions share of the wine underwent malolactic fermentation with a small percentage omitted to lend acidity and balance to the rich mouthfeel.