2016 Chenin Harvest takes place over three to four weeks with up to five different passes, looking for the ripest fruit. The fermentation lasts two to four months in tanks and barrels with indigenous yeasts and no temperature control. The wine is aged for 6-8 months in neutral 500L oak barrels (a max of 5% new). It's bottled with a light filtration, no fining, and a low amount of sulfur. Total production averages 1,650 - 2,100 cases per year.