After fermentation, Hurley Vineyard Pinot Noir is matured in French oak barrels (228L made in Burgundy) from the forests of Troncais and Allier for about 18 months, of which one quarter to one half are new. We preferably use barrels made from staves conditioned in the open air in Burgundy for three years. The wine undergoes malolactic fermentation in barrel and remains on lees (for development of texture and complexity) for about eighteen months. It is racked once before bottling without filtration. Occasionally, it is very lightly fined with egg white.

Our bottles are closed with Diam corks.