Grapes are picked and transported to the Petaluma estate wineworks in Piccadilly Valley. Bunches are destemmed and crushed, chilled and pressed. Juices are cold settled, racked off gross lees and seeded with yeasts. Batches are vinified in a combination of seasoned French oak hogsheads, barriques and temperature controlled fermenters. Barrel components are treated to a regimen of weekly lees stirrring battonage, enriching the palate and contributing wonderful complexity. Select bacteria are introduced to initiate a course of oak barrel malolactic. Following completion of ferments and several months of age, components are assembled into the finished wine, milk fined and filtered before bottling.