The white grapes are destemmed without crushing and are gently fed into the small membrane press where they are gently squeezed. The resulting juice is fermented at cool temperature in a variety of French oak barrels. The Chief winemaker allowed the juice to undergo fermentation with natural wild yeast that were present in the environment. The Malolactic fermentation continued to develop naturally in the barrels, then the wines yeast lees are stirred for six months.