Immediately following harvest, the skin and seeds are removed and the sauvignon blanc grapes are pressed and settled via cold static decanting over a 24-hour period. A selection of dry yeasts are added to start the process of fermentation, at a maintained temperature of 59-60°F. The fermentation lasts 3-4 weeks, after which the wine is aged on its lees with bâtonnage for one month. The exact length of time is determined by taste. Luca then leaves the wine to settle for two weeks and racks it again.