Fresh fruit is fully pressed and run into a variety of French oak barrels where it is allowed a native fermentation under the careful eye of the winemaker. A majority of the barrels are seasoned from use year after year - the percentage of new wood is kept decidedly low. 

The resulting wine completes malolactic fermentation and remains on its gross lees for a full year, after which it is moved to tank for another six months when it is bottled by hand in the farm winery.