Grapes were handpicked very early in the morning allowing the fruit to retain their natural flavor. Only the free run juice was used, allowed to settle. Stainless steel natural fermentation took place until about 13° Balling, before being inoculated with cultivated yeast strain. The wine was left on the lees for about 4 weeks before being racked. A small portion (15%) of the wine was matured in older French oak 300-liter barrels for 4 months.