The grapes were left to develop ripe noble tannins prior to harvest at the peak of balance between natural sugar and acid. The fruit was crushed to open fermenters where it was hand plunged 3 times a day with the temperature peaking at 28˚C.
The dry wine was drained directly to barrels before the skins were gently basket pressed. MLF occurred spontaneously in a mixture of new French and used oak barrels prior to subsequent maturation for 20 months. The wine was fined with free range egg whites in barrel prior to coarse filtration and bottling.