All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5 °C. 70% of these grapes are then crushed and destemmed, whilst the remaining 30% is fermented as whole cluster. This is followed by a three day cold soak at 9 °C, covered with a CO2 blanket. Fermentation takes place in open fermenters. The wine ferments spontaneously. Extraction on is obtained by light punch - downs twice a day. After fermentation on is completed, the wine is left on the skins for another seven days and then pressed to old oak barrels. Malolactic fermentation on is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wine spend a total of 10 months in the barrel before it is bottled, unfined and unfiltered.