Grapes were hand sorted and then destemmed to 1.5 and 3 ton open top fermenters. Grapes underwent a 48 hour soak followed by innoculation with Prise de Mousse or WC native yeast. Hand punchdowns or pumpovers done twice a day. After 6 - 8 days on the grape skins, the wine was drained and pressed to 59 gallon barrels to finish yeast fermentation followed by a slow spontaneous malolactic fermentation.