Grapes were whole-bunch pressed and inoculated in stainless steel tanks. On the third day after fermentation started, the wine was transferred to 300-litre French oak barrels – 35% new and 65% second fill. After fermentation, the wine was kept on the primary lees for about three to four months and was batonnaged every week. It was then racked and returned to the barrels for another six months, totalling 10 months before being bottled.