The fruit is hand-picked, whole bunch pressed and sent directly to old (4 years and older) French barriques . When fermentation is finished, the wine is left on lees until the start of malolactic fermentation. It is then sulphured to prevent malolactic. The wine is not stirred. It feeds off the lees (or the mother as the Europeans refer to it) at its own pace. It is bottled after 12 months.