The grapes come from various plots, selected for the ideal ripening to make this wine. The alcoholic fermentation, with native yeast, was begun at low temperatures, rising to 30°C at the end. The wine continued to macerate with the skins for a further two weeks. The wine was then run off into new and second-fill French oak barrels for the malolactic fermentation. The ageing was carried out in the same barrels for 16 months with racking to clear the wine of its lees.