The grapes were manually harvested, meticulously hand sorted and were gently pressed as whole bunches. A very slow, cold extraction took place to obtain colour, aroma and flavours, with a gentle pigeage twice daily. Fermentation took place in temperature controlled vats with indigenous yeasts. The must was then transferred to barrels to continue fermentation. The wine underwent slow malolactic fermentation and was matured for 12 months in French oak barriques, of which 50% were new and 50% were second passage. The wine was lightly filtered prior to bottling.