Once the fruit is picked, destemmed, and crushed, the berries, juice, pulp and seeds all go into a stainless steel fermentation tank. Once the tanks are filled, we run off or "bleed" a portion of the juice, which can be anywhere from 15% to 40% of the total juice volume. This bleeding process allows for a greater skin to juice ratio in our primary wines, which helps to increase depth, richness and concentration. This bleed juice is fermented separately. The remaining juice will rest cool for a few days to extract as much color and flavor as possible.