The white grapes are destemmed without crushing and are gently fed into the small membrane press where they are lightly squeezed. The resulting juice is fermented at cool temperature in a variety of French oak barrels as well as small stainless-steel tanks for approximately eleven days. The Chief winemaker allowed a portion of the juice to undergo fermentation with natural wild yeast that arrive with the grapes. To retain structure of the wine only a small portion of the blend will go through Malolactic fermentation, ensuring the wine maintains elegance with age. The wines yeast lees are then stirred until the chief winemaker is satisfied with the aroma and texture of the wine.