We ferment the juice in a small stainless steel tank using a yeast to
preserve aromas of theViognier. Then, we complete the fermentation in
neutral oak barrels. It ages in barrels for 2-4 months to balance acidity
and soften the mouth feel. We watch over the barrels and stir them
weekly. We evaluate each one for aroma, flavor and color. The wine was
lightly filtered and bottled in March to preserve the great viognier
aromas and flavors.