These grapes are picked from a single vineyard on the estate at lower sugar levels to maintain a natural high acidity and a lower alcohol volume. All grapes are handpicked during the early morning hours and then cooled overnight in a temperature -controlled room at 5 °C. The grapes are whole punched pressed and placed in stainless steel tanks. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick the lees and inoculated with yeast. Fermentation, which takes place at 12 °C, takes 12 days to complete. The wine spent 16 months on the lees during after second fermentation before it was disgorged.