The winery and cellar, inspired by traditional vinification but with advanced modern energy conservation principles, were completed in 2017 and sit next to the original Chateau on the property. Gravity drives the process in the two-tier cellar and temperature is controlled by a thermal heat pump and highly-efficient concrete insulation. There will never be any chaptilization and primary and malolactic fermentations are driven by ambient yeasts and bacteria. Sulfur is added in extreme moderation upon exiting the press and before bottling. Wines are finished in both stainless steel and French oak barrels of varying age.