In 2003 we cold soaked the destemmed grapes for 2 days before alcohol fermentation and extended maceration. Total time in the fermenter was 32 days.
After pressing in a basket press, the wine went directly to barrel for malolactic fermentation in November and December. After ML the wine was racked several times and the final blend was made in the summer of 2004.
The wine was aged in new tight grain Chateau Ferre barrels from a collection of favorite coopers.
The wine was not fined and only lightly filtered before bottling.