Each vineyard parcel is fermented separately, to respond to the particular needs of each site. On average, the hillside fruit is harvested first, followed by the plateaus, with the valley floor vineyards ripening up to two weeks later. Each lot is vinified separately, in temperature-controlled, concrete tanks. On average, the fermentations are somewhat slow, conducted at relatively cool temperatures to limit the extraction of Cabernet Franc’s notoriously edgy tannins. Malolactic fermentation takes place in concrete as well, followed by blending trials to determine the unique composition of Les Trois Terroirs every year as a function of vintage conditions. The wines are racked, blended and bottled before the next year’s harvest.