Harvest: Grapes were hand-picked, transported to the winery and processed between September 24 (StoneTree Primitivo) and October 24 (Les Collines Zinfandel). The fruit was sorted by hand, de-stemmed, and placed into 1-1/2 ton open-top fermenters. Fermentation: After a passive soak, the must in the bins were randomly inoculated with yeast (approx 1/3 of bins) or allowed to ferment on their own. The resulting cap was punched down by hand on an as needed basis (at least once daily) until fermentation proceeded to dryness. The duration of skin contact ranged from 14 to 26 days. Barrel Aging: The wine was raised in a mixture of French and Hungarian oak barrels-all of which were previously used.