Whole cluster pressed to avoid bitter compounds. 20 to 25% of the premiere taille (first press) used to add richness and structure. Juice is naturally settled overnight (debourbage) to encourage a clean fermentation. Proprietary yeast used for the second fermentation provides a delicate house signature. Blend of 20 different base wines fermented in stainless steel tanks at 55F to 60F . Wine spent a year and a-half en tirage (on the yeast)