Hand-picked fruit was carefully sorted and partially destemmed into small open-top fermenters, retaining 10% whole bunches to enhance aromatic complexity and structure. A 24-hour cold soak preceded a natural fermentation, with gentle hand plunging to manage tannin extraction and preserve finesse. Following fermentation, the wine underwent extended maceration under inert gas to build texture and depth. It was then basket pressed and transferred to a mix of new and seasoned French oak hogsheads, where it matured for nine months before bottling, unfined and minimally filtered.