The grapes are hand-harvested in the cool pre-dawn hours and brought to the winery for rigorous cluster sorting, followed by destemming. The must is transferred to a mix of stainless steel and oak open-top fermentation tanks, where spontaneous fermentation with ambient yeasts is allowed to commence. After a long and thorough fermentation, the wine is pressed off the skins, allowing complex aromas and flavors to be released from the grapes. Some French oak barrel aging for 11 months finishes the wine and provides an elegant lift to the overall flavor profile.