The 2009 season presented prime conditions for the maturation of white grapes. A cold winter with normal rainfall and a warm and dry summer resulted in white wines of excellent quality, with attractive aromas and vibrant acidity. The grapes were picked at the beginning of March and were hand selected before being crushed. The must was fermented in stainless steel tanks at 55°F for a period of 30 days. To add complexity, two different varieties of yeast were used that work slowly in cool conditions to bring out different fruit characteristics. In order to retain the fresh fruit flavors, the wine did not undergo malolactic fermentation.