"After a manual harvest, some of the grapes undergo a partial carbonic maceration where whole clusters are put into tanks, and fermentation begins intracellularly. The rest are destemmed and undergo fermentation with native yeasts in small stainless steel tanks. Malolactic fermentation takes place in stainless steel tanks. The wine is then racked into new and used 225L French oak barrels for 12 months of aging, bottled without stabilization and with minimal filtration."-Winery