The grapes are picked by hand, de-stemmed, and then sorted. A gentle crush before vinication in concrete vats is followed by maceration, which typically lasts 15 to 21 days. After maceration, the juice heads to another vat for malolactic fermentation. Following fermentation, each vat is tasted and the qualifying juices are blended together before the wine is aged in French oak barrels, of which 50% are new (and filled with water prior to the wine to get rid of aggressive tannins). Once in barrel, the wines are racked every three months. The length of aging varies depending on the vintage. Prior to bottling, the wines are fined and filtered.