The grapes were handpicked at 25 balling. The fruit was brought to the cellar in small lug boxes, destalked and hand sorted . All raisins, under ripe berries and stalks were removed. The sorted berries were sent straight to open French oak fermenters (foudres). A combination of manual punch downs (pigeage) and pump overs were used during fermentation. The skins were basket pressed, and malolactic fermentation was completed in 25% new French barrels, with the remainder maturing in second and third fill barrels to respect the fruit purity of the wine. Barrel aging lasted 22 months. A barrel selection then determines the final wine which is lightly filtered prior to bottling.