Each variety is harvested separately, mostly in mid-September and early October. After hand sorting and destemming , the grapes are cold soaked for several days. Each variety ferments separately in a number of small tanks in order to determine the wine with the best potential. Alcoholic fermentation takes place over one week to ten days at low temperatures to preserve the grapes’ aromatic components. The grapes then undergo an additional two to three weeks of skin contact before pressing. After a short period of stabilization and malolactic fermentation, each wine is transferred to new French oak barrels to age for close to 20 months. The final blend is then selected from the various varieties and barrels and the wine bottled after natural stabilization, with minimal clarification and filtering. The wine continues to age for at least another year in our cellars before being released to the public.