Grapes are hand picked, destemmed and crushed to small open fermenters. A mix of indigenous and cultured yeasts initiate several days of warm vinification to dryness. Ferments are well aerated, hand plunged and gravity rack returns for a fortnight. Upon completion, the cap is submerged for a two or three weeks to integrate and polymerize tannins. Batches are treated to an airbag press and racked off gross lees to a mix of seasoned and new French oak barriques for malolactic and eighten months maturation.