The grapes were handpicked at 24 balling. The fruit was brought to the cellar in small lug boxes, destalked and hand sorted over a sorting table. All raisins, under ripe berries and stalks were removed. The sorted berries were sent straight to open French oak fermenters (foudres). Only manual punch downs (pigeage) were used during fermentation. The skins were basket pressed, and malolactic fermentation was completed in 40% new French barrels, with the remainder maturing in second and third fill barrels to respect the integrity of the wine. Barrel aging lasted 20 months.