The fruit was hand-picked at 24.5 degrees Balling and hand sorted over sorting tables. The grapes were fermented in open top oak fermenters, with hand punching daily. Extended skin contact was allowed. After fermentation the wine was basket pressed and transferred to French oak barrels for malolactic fermentation and maturation. The wine spent 20 months in 225L French oak barrels, with 20% new wood being used.