All grapes are harvested by hand, with several passes through the vineyard to pick grapes at the optimal point of maturity. Sorting happens in the vineyard with each grape being inspected by the harvesters. The goal of the vinification and aging is to let the wine develop at a very slow pace. Vinification without sulfur, small amount of sulfur added at bottling. Grapes are pressed immediately after harvest under low pressure and must is transferred by gravity to new oak casks for fermentation. Wines are aged in 10% new oak barrels. Wines are never racked. Wines are aged for a minimum of 15 months. Lees are stirred 3 or 4 times per month up until Spring, then left on the lees until aging is finished.