Manually harvested, the grapes are sorted on the vine. Additional sorting is done on a sorting table in the cellar where the stems are removed and the grapes are pressed.
Prior to fermentation, the grapes are macerated at a low temperature (5 days) which is followed by controlled maceration and fermentation for approximately 30 days with daily winding and regular punching.
The wine is aged for 16 months in oak barrels, divided evenly between new barrels, barrels that have been used for a single vintage, and barrels that have been used for two vintages. New wood, one year old wood, and two year old wood.