Gentle techniques in the cellar and imagination in the vineyard achieved a fruit-driven style. The grapes were fermented in a combination of small open top fermenters and stainless steel fermenting tanks with selected yeasts propagated from cellars in Burgundy, pressed during the last days of fermentation, and racked as soon as the wine finished malolactic fermentation. Aging took place in a combination of small French oak barrels and larger stainless steel tanks for 8 months.