Grapes are all hand picked into small thirteen kilograms cases and passed over the scrutiny of a sorting table. Parcels are treated to a brief two hours pneumatic press for gentle separation of juices and solid. A very light static settling is followed by gravity transfer of free runs and fine lees, into a mix of seasoned oak barrels and small static fermenters for vinification and a course of malolactic. Upon completion, batches are matured ten to fifteen months on partial lees before assemblage.