From the moment the grapes were harvested, meticulous care was taken to limit oxygen exposure, protecting the delicate aromatics of the fruit. To further enhance texture and complexity, a portion of the blend underwent stabulation, an extended period of lees contact at cold temperatures before the fermentation. This technique allowed for increased extraction of thiols and aromatic precursors, heightening the wine’s grapefruit, guava, and freshly mowed grass notes while adding subtle mid-palate weight.