The grapes are harvested by hand for greater qauality control and are immediately destemmed and not crushed. Fermentation then takes place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32° Celcius. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes were finally gently pressed in a bladder press after which malo-lactic fermentation was completed in a tank.
30% of the total wine was aged in a mixture of French and American oak for a period of 8 months, whilst the remaining wine was aged in stainless steel tanks.