The grapes were gently pressed. The must was fermented with selected yeasts at temperatures of between 18 to 20è_C in large oak barrels, where partial malolactic fermentation took place. The wine was clarified through natural sedimentation of the particles. The wine was matured in large Austrian oak casks of 30 to 40 hectolitres, for a period of 11 months. During maturation the wine was in constant contact with the fine lees, adding texture and complexity. After the wine had been blended and bottled, it was cellared for a further three months, prior to release.