All grapes hand sorted with a policy of “if in doubt chuck it out!” in order to refine the careful bunch selection done in the vineyard. Mostly whole berry cold soak for gentle extraction with a portion of ripe stalks returned to the must. Separate parcels are selected and treated individually using both cultivated and spontaneous fermentation, in stainless closed fermenters and large oak vats. Batches are pressed separately to barrel and matured for 10 months. The bottled wine is cellared for at least a year before release.