All fruit was handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit. The grapes clusters were destemmed and lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded at temperatures ranging from 55 – 85 degrees Fahrenheit over a twenty two day period. Once the yeast fermentation was complete, the wines were transferred to new French Oak barrels. The malo – lactic fermentation was permitted to take place in the barrels using native bacteria. After twenty – two months of barrel aging, the wines were racked from barrel and bottled. This wine was tightly filtered at bottling.