Upon arrival at the winery all grapes were first destemmed and crushed to the pneumatic press. The resulting juices were left to cold settle (at 10oC/50oF) for 4 days following which time the juice was racked to stainless steel tanks, inoculated with selected yeasts and gravity fed to a mixture of second and third use French oak barrels. The juice was first inoculated with Torulaspora delbrueckii (a native yeast isolated from the vineyard) and then, 3-4 days later when fermentation had already begun, they were inoculated a second time with Saccharomyces cerevisiae. Temperatures during the fermentation in barrel peaked at 18oC (or 65oF). After fermentation had finished the barrels were sulfited at which point bâttonage was carried out weekly for the following 10 months. After a total of 11 months in barrel the wine was gently nitrogen racked to tank to be cold stabilized, filtered and bottled.