The grapes from old vines were hand picked at optimum ripeness to ensure ripe tannins. Only healthy fruit was used. 
After crushing and destalking it was inoculated and fermentation occurred at an average of 28 ˚C. After regular pump overs, it was pressed just before dryness and completed malolactic fermentation in tank before being racked to French oak barrels. Twenty five percent of the oak was new and the wine remained in wood for 10 months before it was prepared for bottling.