Grapes are hand-harvested in the early morning at 20–23.5 °B. The winemaking process is done in reductive conditions with the use of dry ice and carbon dioxide gas. Grapes are crushed at 8°C with approximately five hours of skin contact before a light pressing. Two days of juice settling is followed by racking and the addition of selected yeast. Fermentation is at 11°C for approximately 24 days. Finally, the wine is further matured on the fine lees for an additional six months with a monthly bâtonnage before bottling.