The grapes from both regions are harvested after nightfall, with each vineyard harvested at a slightly different time for optimal grape ripeness. The grapes are destemmed as soon as they arrive at the winery and begin fermentation in small and medium sized tanks holding 5-12 tons each for the purposes of fermentation and extraction of flavors. The wine undergoes two to three weeks of skin contact before pressing. Malolactic fermentation and a light clarification follow and the wine is then transferred to small French oak barrels, 25% of which are new and each with a volume of 225 liters, for aging over a period of 14 months. The blend is then selected from the various plots and the wine is bottled with minimal clarification and filtration.