Bunches of grapes are all hand picked, transported to the Petaluma Piccadilly wineworks, destemmed and partially crushed. Juices are inoculated to a choice Petaluma strains of yeast, once a day the ferments are drained off and gently pumped back. After three weeks on skins, batches are drained, the skins are gently pressed and the wine is gravity fed to a selection of new Alliers and Nevers oak barriques. A course of secondery malolactic is followed by two years of rest, regularly rack and returned for clarification, gravity settled and bottled without filtration.