The fruit is handpicked and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulfur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient or if needed chilled to 15 degrees and transferred to old French oak barrel with full solids and minimal sulphur is added. The wine is allowed to ferment using wild yeast and left unsulfured until the following summer when in most cases the wine completes full malolactic fermentation. A minimal amount of sulfur is added and left in barrel for a total of 3 months where it is racked off gross lees and transferred to tank. The resulting wine is bottled using no finings and minimal filtration.