The grapes were handpicked at 25° balling. The final blend is made up of two main components: 50% hand sorted grapes fermented in wooden foudres and 50% fermented in stainless steel tanks. The wine was left on the skins for extended skin maceration before going to barrels for malolactic fermentation and maturation. The components were blended after 24 months of ageing. The wine was matured in a combination of French and American oak barrels, with 20% new oak used.