(2011 Vintage) A green harvest in May reduces clusters to one or two per stock. At harvest the clusters are handpicked, sorted, destemmed, and the skins broken rather than crushed. Fermentation with selected yeasts takes place in a combination of temperature controlled stainless steel and lined open-top fermentors. A maceration period of 20 days including fermentation, with pumping over of the juice and manual punching down of the cap, is followed by natural malolactic fermentation in tank. The wine is placed in oak, consisting primarily of 225-liter barriques with some capacity in 500-litre tonneaux, for a period of twelve to eighteen months. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. Six months in bottle precede release.