The individual vineyard lots are fermented separately at cool temperatures in small stainless steel tanks to preserve freshness and fruit intensity. A few select lots are aged in French Oak barrels to add depth, complexity, and spiciness to the final blend. A small amount of red Pinot Noir is added to the blend before bottling to create the beautiful pink-coral color. An average of 18 months’ yeast aging adds complexity, contributing subtle bread dough flavors and layers of creaminess. The wine is then disgorged and a dosage added back to balance the wine’s acidity. The dosage includes a Pinot Noir fermented in traditional Burgundian fashion, which contributes an extra measure of depth, color, and robust fruitiness.