Grapes are hand harvested and partially destemmed, which is all done manually. They ferment in stainless steel tanks for about 20 days without temperature control, where they are left sitting outside in the yard. The grapes are fermented traditionally with occasional pigeage and wild yeast only. The wine is then aged in 225-liter 6-year-old oak barrels for about 2 years. The wine is unfined and unfiltered and has zero sulfur added.