The grapes were picked by hand, sorted in the field. At the winery the grapes were hand sorted into a 5 ton open top redwood fermenter whole cluster. After pigeage (foot crushing), pumpovers were done once a day for 10 days before pressing to tank for settling. The still fermenting wine was racked into old barrels for nine months aging on lees, before getting racked for bottling. Unfined, unfiltered, and a small dose (10ppm total) of sulfur.