The grapes were hand harvested into 12 pound picking bins and then crused and destemmed to the press. The juice was treated with sulfur to preserve the fruit. The juice was settled with enzymes for 24 hours and then racked to stainless steel tanks where a cool fermentation was performed for fruit retention. Yeast lees rich in glutathione were added during fermentation to protect volatile thiols from oxidation. Natural yeast-lees settling occurred until the time of bottling.