Sorted on a vibrating table before being destemmed, the grapes, relatively intact after gentle destemming are fed bin by bin, not pumped, into the small format stainless steel fermenting tanks of between 2 to 5 tons capacity. A small amount of Seven Spring's Calera clone were selected for partial whole cluster treatment, while Black Walnut’s PN115 and Pommard clones were mostly destemmed. Fermentation begins with gentle pump overs and may include one or two punch downs towards the end of the cuvasion. The foulage and pigeage are done traditionally by foot. After fermentation, the wines age in a combination of 20% new and 80% old French oak barriques for 14 months prior to bottling.