Typically our fruit is picked by hand between 23.0 and 25.0 brix, destemmed, but not crushed, and fermented in open-top fermentors of varying size and capacity. Some fermentations are uninoculated and allowed to proceed naturally while others are inoculated with commercial strains of yeast. Punchdowns are generally done 3-4x per day. A light pressing occurs at or near dryness. Pressed wine is settled for 24 hours and racked off the gross lees to barrel. Barrel aging lasts 12-30 months with intermittent rackings. The wines are generally left on the lees for as long as possible, but early blending to encourage better integration is also a consideration. We incorporate a combination of new and older barrels, French and American oak, primarily Appalachian American oak, but a sampling of most of the French forests.