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 whole bunch pressed at 8°C to ensure only the purest juice is extracted. Juice is taken to a concrete egg vessel and spontaneous fermentation is meticulously monitored under controlled temperatures of ±13°C. Spontaneous ferments can take from two weeks to two months to complete depending on the indigenous yeast. Maturation is completed in 10 months with the shape of the concrete egg ensuring that the fine lees are in constant suspension for extra mouthfeel.