picked using a combination of machine and hand-picking, the grapes are transported to the main winery in the Central valley for processing. After a short ferment in contact with the red skins in tank and vat using natural yeast selection, the red wine is pressed to release more extract and to add structure and tannins. The wine then continues fermenting in a combination of tank and oak casks for around 28 days, where-upon the wine is then racked through a series of tanks to release any solids and lees, before settling and marrying the lots of Merlot into a harmonious whole. The wine is lightly filtered and then bottled.