Spring is the time of topping off barrels to keep excess air out of the barrel. We are also testing and sampling wine progress. We also watch the barrel environment to ensure a constant climate for wine that is aging. Spring is also the time when we limited production wineries consider bottling prior vintages. In our case, the first bottling of the year is the previous vintage Rosé. Since each new wine label must be approved by the TTB – The Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau – the approval process must be complete before labels can be printed. A month before bottling, the rosé wine is moved from barrels to a larger tank for cold stabilization and blending.