The Pinot Gris and the Chardonnay were gently pressed using the whole cluster technique to extract only the purest free-run juice. Each varietal was fermented separately and inoculated with different yeast strains to enhance the fruit character of both wines. The juice was cold fermented to dryness and we chose to block malolactic fermentation to maintain its lively acidity. The Chardonnay portion was barrel-fermented and barrel-aged for 2-3 months in new and used French oak barrels to add roundness to the wine.