Harvested by hand in boxes in September. The grapes are pressed and transferred into temperature-controlled stainless steel tanks.
Traditional fermentation with daily pumping of the must over the cap for at least 15 days, after which the wine is drawn off and stored in stainless steel tanks for 12 months.
It is then cellared in Bordeaux bottles with natural corks for a further 3/6 months prior to its release.