The grapes are harvested in fall and are fermented for a short period of time before the addition of 100% grape spirit alcohol. This step stops the fermentation, preserves the wine’s natural grape sugars, and gives it it’s unique richness. The wine is then moved into oak casks for aging, where it spends at least 20 years. “20 Years” indicates an average age: it is a blend of older lots, which offer complexity and depth, and younger wine, which lend fresh fruit flavors and vibrancy.