The hand-picked grapes were de-stemmed, crushed and left on skins until just enough colour had been extracted. The very slightly pink juice was then separated from the skins and settled over night on the stalks that were removed earlier. The juice was then part fermented on stalks in a stainless steel tank and then allowed to finish fermentation in oak barrels. After fermentation the wine was barrel aged for 9 months, during which the barrels underwent battonage every two weeks. The wine was then removed from barrel, clarified and bottled.