All of these grapes were harvested at night to preserve aromas and flavors. At the winery, the grape skins were separated from the juice immediately to ensure a smooth flavor profile. Solids were removed before fermentation by floatation, centrifuging and racking. Fermentation occurred in upright stainless steel tanks at cool temperatures of 55˚F to enhance the expression of the grape’s natural fruit flavors. Fermentation was cut short to retain some sweetness in the wine. We employed extremely gentle winemaking techniques and kept the cellar temperature low during aging to preserve the natural fruit flavors and create a complex mouthfeel.