All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. 80% of these grapes are then lightly crushed and destemmed, whilst the remaining 20% is fermented as a whole cluster. This is followed by a three-day cold soak at 9 °C, covered with a CO₂ blanket. Fermentation takes place in an open fermenter. The wine ferments spontaneously. Extraction is obtained by light punch-downs twice a day. After fermentation is completed, the wine is left on the skins for another seven days and pressed to old oak barrels. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of Sulphur. The wine spends a total of 14 months in the barrel before it is bottled, unfined and unfiltered.