The grapes are hand-sorted and destemmed, then coldly macerated with their skins for 2-3 days at around 42-44° F (5-6°C). They are then fermented in stainless tanks at no more than 77°F (25°C), with 2-3 pump-overs a day to ensure maximum extraction from the skins. After alcoholic fermentation, the grapes experience an extended post maceration and malolactic fermentation. The free run and press wines are separated and aged in used French oak barrels for about 12 months.
