The fruit for this wine is all grown in the same sandy, loam soils on the home property. It is picked by hand – typically, all three components ripen around the same time. After bunch selection, the fruit is destemmed. It then flows through a hydraulic press. The pressing is soft and slow, in order to achieve a good extraction of the juice, but not the bitterness from skins. This juice goes into stainless steel tanks, which are kept around 59 degrees F – where it co-ferments. Following the fermentation, racking is done and the wine remains in stainless steel vats for a period of one year, on its lees. Batonage is done periodically in order to build texture in the mid palate of the wine. Prior to bottling, the wine is cleaned up with coarse filtration and fined with Bentonite. It then rests for 6 months before release.