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At the winery the fruit was gently de-stemmed via gravity into small open top fermenters and allowed to cold soak. After cold soaking, an indigenous ferment began lasting 18-28 days peaking at 30C; gentle hand plunging of the must was done throughout. After a post maceration period the wine was gently pressed and then spent eight months in 100% older seasoned French oak barrels and Puncheons.