The grapes are pressed and their juice sent to barrel for 100% barrel fermentation. Yeasts indigenous to the vineyard and winery perform the fermentation; nothing is added to the grapes or juice prior to or during fermentation. The wine is fermented and aged in all French oak. The idea is to open and disturb the barrels as little as possible, and to leave the environment inside the barrel integral and self-regulating. This regime exposes the wine to small amounts of oxygen when it is at its youngest and most vigorous stage; this is a kind of inoculation against later oxidation.

The wine is strong and will age slowly and well. The long, undisturbed period in barrel allows a graceful and extended contact with the lees and allows anything clouding the wine to settle out so thoroughly that filtration becomes unnecessary.