The grapes were harvested by hand, sorted in the field, and again on the crush pad. Two-thirds of the clusters were layered into 1-ton fermenters, destemming the remaining fruit on top. The bins were pumped over under the cap once daily during the five-day cold soak. Once fermentation began, the bins were pumped over and punched down twice daily until dry, and pressed. The wine settled overnight and was racked to 20% new French oak barrels to age for 10 months, undergoing full malolactic fermentation.