To preserve the delicate aroma of Pinot Gris, Winemaker Delphine Gladhart uses whole-cluster pressing to extract the juice. In other words, the hand-picked bunches of grapes are placed directly into the press without removing the stems or crushing the berries. This also helps to reduce the color that can be extracted from the copper-colored skins if they are subject to excessive processing. After pressing, the juice is fermented slowly in stainless steel tanks. Fermentation temperature is kept low, again to preserve the aroma and freshness of the fruit. The malo-lactic fermentation is blocked, to preserve the natural acidity of the wine. Seven months of aging, and the wine was bottled in June 2010.