After harvesting, our white grapes are divided into two parts, each part subsequently being fermented in two distinct ways. Half is whole bunch pressed and then fermented in stainless steel by wild yeasts - the temperature of the fermentation is controlled at around 16C, ensuring a long, slow fermentation. The other half is again subdivided, destemmed, and left in contact with the skins for a period of 5 to 30 days before being pressed into used tonneaux to finish fermentation. During this time, the skins are kept moist by gently hand plunging the cap. The wine is blended after about six months and left on lees for another six months in tank before being bottled.