4.5 hours of whole cluster pressing. Fermentation is natural unless absolutely necessary to compromise with a pied de cuve (grape juice already fermented) due to very high alcohol potential. Vinified in 50% new and 50% one-year-old French oak barrels. Racked after fermentation. Batonnage (stirring of the lees) is made toward the end of the primary fermentation and for some months after the wine is dry to “open up the wine" and work against reduction. The first SO2 addition is made just before bottling.