Walking along the rows of vine and tasting random grapes, Chester Osborn classifies each vineyard and determines the ideal picking time. Individual batches are crushed through the Demoisy open mouthed, rubber toothed crusher into a collection of five tonnes headed down open fermenters. A traditional course of foot treading is followed by good old fashioned basket pressing into a mixture of seasoned and new, French and American oak barriques for completion of ferments and natural malolactic. Components are matured twenty months on gross lees solids, followed by racking and the final assemblage, to be bottled without fining or filtration.