When the grapes reach their peak ripeness they are hand picked early in the morning and carefully sorted before and after the de-stemming process allowing only the most ideal fruit to pass. The wines are whole berry fermented using wild and heritage Burgundian yeasts in single-ton open top fermenters. A multi-day cold soak followed by a slow fermentation, all gently hand pushed down 2x per day for up to 14 days. Wines are pressed at dryness and aged for up to 22 months in a combination of new and neutral French oak. There are no chemical additives, fining or filtering at any time in the wine’s life. The wine is bottle aged for a 12-18 months before release.