Like many other vineyards in the Piner-Olivet area, yields at Mancini Ranch in 2020 were tiny, coming in at just under 1.5 tons to the acre.  Picked September 21st, the fully destemmed fruit was cold-soaked for 5 days to extract as much goodness as possible while still an aqueous-based solution.  Inoculated with CVRP, one of if not the highest polysaccharide producing yeasts available (polysaccharides enhance mouthfeel), the wine spent 17 days on the skins before being pressed to all older, neutral French oak barrels.  Unfined and unfiltered.