At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. The juice was then racked to French oak and stainless steel barrels for fermentation. The fermentation was carried out at 14-16 °C, and took 14 days to complete. This wine was barrel fermented and aged on lees for 7 months, with extensive lees stirring. A third of the wine went through malo-lactic fermentation.