A first selection in the field is followed by another more careful one at the sorting table. Only the best chosen grapes are then completely de-stemmed. The must ferments in stainless steel tanks and temperature controlled cement vats, watched over with care, and pumped over three times a day. Depending on the tasting session, there are 1 to 3 racking, to help with clarification and final aroma profile of the wine. This combination of a unique diverse terroir and careful attention during winemaking and aging reveals itself in the final wine.