The grapes were picked at two ripeness levels ensuring good natural acidity and a variety of flavour nuances. The grapes were carefully hand sorted before being whole bunch pressed and allowed to settle overnight in tank. The juice was split between seasoned 400 L French oak barrels and a stainless steel tank. A quantity of fine lees was added to barrels and tank to provide nutrients and wild yeasts for 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 lees and wine in tank also regularly mixed with gas to promote complexity and integration. The wine matured in tank and barrels for 10 months before a light filtration and bottling.