2016 was a late ripening vintage, marked by significant drought; a lack of rain in both winter and summer was confounded by severe evaporation caused by hot, windy conditions with practically no precipitation from mid-June onwards. The few days of rain in September relieved the vines of severe water stress, which was essential for making great wines.
The grapes were harvested at night to ensure the grapes were cool when arriving at the winery. This meant that the delicate fruit character was kept fresh before pressing and the aromatic style of the wine was guaranteed. The wine was fermented and stored in stainless steel which ensured no oxidation of the precious stone fruit character. A cool fermentation (around 15°C) also helped preserve the fruit purity. The wine rested in the winery for three months before release.