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 neutral French oak barrels to age for 18 months, undergoing full malolactic fermentation.