The fruit was harvested very carefully by hand over a three-day period in the beginning of March 2014. Bunches were individually picked once each was perfectly ripe. Harvesting took place at approximately 22 brix. Packed into small lug boxes, the grapes were transported to a well-ventilated shed, where they were carefully laid out to dry on racks lined with straw. It took four weeks for the grapes to dry to a raisin state, by which time they had lost up to 75% of their moisture. The grapes were pressed and allowed to ferment in stainless steel tanks.