We clarify and stabilize whites when fermentation has reached a desired point. Reds are fully fermented and left to age in barrels where they undergo malolactic fermentation. Reserve wines are aged 21 months in barrel with up to 50% new oak. Reserve wines are not fined or filtered, this is in line with our minimal intervention philosophy. We also keep sulphite use to a minimum. Near the end of aging, wines are blended to achieve unique complexity and balance – every year is different.