All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. Grapes are then crushed, destemmed and pressed. The free run and pressed fractions are kept separate. Dry ice (CO2) is used during this process to prevent oxidation. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick lees and inoculated with VIN 7 and QA 23 yeast. Fermentation, which takes place at 12°C, takes on average 30 days to complete. After fermentation, the wine is given a low dose of sulphur and left on the lees for four months before it is blended and bottled.