Handpicked and selectively harvested grapes, each variety separately. Upon its arrival the fruit went through a 72 hours’ 4 °C cold soak in the winery, in order to extract fruit flavors, color and aroma prior to commencing alcoholic fermentation. Part of the grapes fermented on the stems, part as whole clusters and part with fruit stems reentered into the fermentation in order to generate elegant, fresh and spicy character and maintain its original fruit flavors and terroir. Fermentations took place in large, open vats in order to optimize the contact period with the grape skins. The entire contact and mixing process was performed through traditional punching down and gravitation processes, entirely avoiding use of pumps and mechanism. Following two weeks’ fermentation of each grape variety separately, the wine was separated from the grape skins as “free run”, without press, in order to avoid bitterness, tannins and acidity levels that will not meet expectations. Aging in barrels – aging separately for a period of 9 months on fine lees, in oak barrels from Burgundy, France. Following the blending the wine aged for additional two months in barrels. The overall aging process resulted in an additional layer of finesse, restraint, harmony and elegance accompanied by an exceptional mineral characteristic. The wine was bottled without filtering processes.