Hand picked grapes that are cold soaked and pressed whole cluster. Many of the best white wines from California are made using whole cluster pressing. Entire grape bunches are pressed very gently to extract the juice. This minimizes the amount of harsh malic acid and astringent tannins that naturally exist in the skins, seeds and stems. "The Diddler" is then barrel fermented at 52 degrees and aged in stainless steel tanks to inhance the freshness of ripe fruit character.