The grapes are carefully hand-picked and then sorted in the winery, the whole bunches of Chardonnay are then directly 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 20 days. After completing Malolactic fermentation, the wines yeast lees are then stirred until the chief winemaker is satisfied with the aroma and texture of the wine.