The grapes were harvested ripe at 25°C. Only the best bunches were selected in the vineyard and transported to the cellar in crates. The grapes were destemmed and the berries were hand-sorted and transferred to large wooden vats (open fermentors). Punch downs were done 3 times a day, mixing the skins for optimum flavour and colour extraction. The wine was basket-pressed and allowed to complete malolactic fermentation in 225l French barrels. The wine was racked and matured in French barrels (40% new oak) for 20 months. The best barrels were selected, blended and bottled.