Fruit is hand harvested in the early morning from the Scottsdale vineyard. The grapes then go into the press, whole cluster, and the subsequent juice is then fermented cold in stainless steel tanks, before it is transferred to stainless steel and neutral barrels. The wine does not undergo secondary fermentation. It ages, without stirring, on light lees for 6 months before it is racked from barrels and prepared for bottling.