The grapes are harvested by hand, destemmed and hand sorted at the press pad adjoining the chai. Whole berries are then transferred by a unique gravity system to custom stainless steel fermentation tanks ranging from 575 gallons to 1,750 gallons. Small tanks are open top fermenters that allow efficient punch downs. Large tanks are equipped with fixed pump-over pipes, to reduce the use of hoses, and custom sight gauges to calculate the contents of each tank. The fermentation is monitored by TankNet, a temperature control and fermentation information system.