Picked in the early hours of the morning, Gamay grapes arrive to our winery brisk and cold, where they are hand sorted and 100% destemmed. Berries are then transferred into our specially outfitted submerge fermentation tanks, where submerged cap "grilled hat" racks are installed to hold grape skins under the fermenting juice for the entire duration of the fermentation. We utilize this submerged cap fermentation technique to create maximum opportunity for extraction of skin flavors and tannins. Once fermented dry, free run juice drains directly to barrel, and skins are basket pressed. This wine ages in french oak barrels for 10 months before bottling.