In late February, Grenache grapes were delicately hand harvested quite early in the season, to maintain some lovely natural acidity. At the winery, grapes were quickly pressed to avoid too much colour pickup, and achieve that nice salmon colour to the juice. After cold settling, the juice was inoculated with an aromatic yeast, and fermentation was carried out to dryness. Fermentation temperature was kept nice and cool for 14 days, to retain the pretty aromatics. Upon completion of fermentation, the wine was stirred weekly on yeast lees, to gradually build some creamy complexity on the palate.