Grapes are all hand picked and passed over a sorting table, bunches are gently pressed and settled, a portion of gross solds are included for palate richness and complexity. Parcels are vinified in a combination of well seasoned Frenck oak barrels and traditional fermentation vats. Upon completion of ferments and a course of malolactic, components are treated to a year or more of maturation on fine lees before assembling into the finished wine.