Finished wine is cellared within the 100-foot long barrel cave at Trisaetum. Depending on the vintage, Pinot Noir can be barrel aged from 10 to 22 months before bottling. Up to eight different Burgundian coopers, or barrel makers, are used to age the wine. Wine in barrel is checked weekly to monitor development and topped off to prevent unwanted oxidation. Riesling is aged in both stainless steel and oak barrels.