The fruit from Pastori was hand harvested from old vines across the property. Primary fermentation lasted approximately 7 to 10 days in stainless steel tanks, to preserve freshness and the vibrant fruit character of the variety. To further concentrate color and flavor, 5% of juice was removed early in the process using the saignée technique. After fermentation, the wine was transferred to barrels to complete malolactic fermentation, which softens acidity and enhances mouthfeel. The wine matures and ages in oak barrels, with 40% new oak, predominantly American in origin. This combination of techniques contributes to a Zinfandel that is richly textured and expressive, featuring well-integrated oak spice alongside the grape's signature fruitiness.