Grapes are carefully selected in the vineyard and harvested in small cases. The grapes are then dried in dry and well-ventilated rooms. Upon reaching the ideal state of dryness they are crushed and placed in stainless steel fermentation tanks. A slow fermentation extends through late in the spring and leaves just the right amount of residual sugar that sets this wine apart. The wine is then aged in large oak casks for only six months and then in bottle for another two months before release.