The grapes are harvested after midnight, when temperatures go down to 50°F-53°F. After de-stemming, the berries are transferred to the wine press, where a short cold maceration takes place with dry ice (4 to 6 hours at 50°F). Gentle pressing is performed and the must is sent to stainless steel tanks where the lees are allowed to settle for 48 hours. The clear must is racked to another tank where fermentation takes place, using select yeasts at low temperatures. After fermentation, the wine is racked by gravity, without using pumps, to stainless steel tanks for storage.
An ideal match for light cuisine such as salads and baked fish, as well as pasta or vegetables with white sauces and light dressings.