The grapes were pressed in whole bunches using a traditional, gentle Coquard basket press in order to preserve the delicate fruit flavours and aromas in the juice. Vinified using the traditional method, the juice was fermented entirely in stainless steel tanks with selected yeasts. Each component of the final assemblage wine went through malolactic fermentation and was allowed to rest on its lees for nine months imparting structure and complexity. After blending, cold stabilisation and bottling, the wine underwent a slow secondary fermentation. It was then kept on its side, under crown cap at cool temperatures of 9 to 11°C for almost three years on its fine lees, while it matured and took on flavour and structure through the process of autolysis. To preserve the natural poise and balance a dosage of 9g/l was added.