Grapes for this wine are hand-harvested from the middle of the night to the early morning. Upon arrival, this Chardonnay is whole cluster pressed using a champagne-style press cycle to minimize bitter phenolics. After 2 days of settling, juice is racked and inoculated for fermentation, which takes about 30 days to complete, held at a constant 53 to 55 degrees. Lees mixing in tank is conducted once per week until January, at which point final settling begins. Additional time in tank allows for the Unoaked Chardonnay to further develop flavors, which tend to be rounder in emphasis.