The grapes were whole bunched pressed and 80% was transferred into 500lt French oak puncheons where it went through an initial fermentation conducted by indigenous yeasts, with regular lees stirring.

The young wine then underwent a natural secondary malolactic fermentation, aging in the same puncheons for a further 12 months on its fine lees. The other 20% went into stainless steel to retain its fresh and vibrant character to be married again before bottling. No fining and only light filtration prior to bottling.