Pinot Noir and Riesling require a greater degree of sensitive handling than other varieties. For example, when Pinot Noir berries at warm temperatures are placed into a destemmer, the fruit is easily mashed. Chilled fruit falls from the destemmer in firm, whole berries. Therefore, our winery contains a 600 square foot cold room that can be chilled to 35 degrees. Harvested clusters from the two estate vineyards are immediately placed in the cold room, and sorting only begins after the fruit has reached a temperature between 35 and 40 degrees. The cold room also allows us to ferment our Riesling in a very slow, and deliberate manner.