"The fruit was hand-harvested September 26th to October 5th, 2017. After a 5 to 10 day cold soak, the grapes underwent traditional vinification methods, including foot crushing, whole cluster fermentation with native yeast, malolactic fermentation on lees, and gravity transfer. The wine was aged in Francois Frres barrels (Bertrange Forest) for 19 months and was bottled unfiltered."