The grapes are harvested in the early morning for preservation of flavours. Small lugs are used so that the delicate bunches don’t get damaged during transport, thus preventing any oxidation of juice. After sorting, crushing and destemming, the juice and skins undergo cold maceration for three days and then fermentation takes place in stainless steel tanks. Pump-overs occur four times per day.
After alcoholic fermentation, the grapes are pressed and malolactic fermentation occurs in tank. The wine matures in 300ℓ French oak barrels; 10% new and the remainder 2nd & 3rd fill, for a period of 18 months.