The wines are hand crafted in small lots. One-ton fermenters are employed to contain the must through a three day cold soak at refrigeration temperatures followed by two weeks of fermentation. Only native yeasts are utilized. We believe that each vineyard has its own blend of yeast strains and utilizing these enables us to get a more individual wine tasting experience. Gravity is the method used for wine transfer with pumps being used only at crushing and bottling. Malo-lactic fermentation is allowed to occur in barrel at a naturally slow rate. Oak barrel aging in the cellar lasts about 15 months. Barrels are supplied by several small French coopers.