The grapes were picked at optimal ripeness, with a small percentage of botrytis infection and some raisins, both attributing to the wines distinctive flavour nuances. The grapes were carefully hand sorted before being whole bunch pressed and allowed to settle overnight in tank. The following day the juice was racked off its heavy lees into barrels. A small quantity of fine lees was added to the barrels to provide nutrients and aid in the natural fermentation process. During the maturation the barrels were rolled once a week to ensure constant contact between wine and lees, gaining complexity in the process. The wine matured in oak barrels for eleven months before light filtration and bottling.
The wine was matured in 30% new oak (400 L), the balance being seasoned barrels. The barrels used were majority French oak, with a small portion matured in Hungarian oak (400 L).