The grapes were handpicked and brought to the cellar in lug boxes. After destemming and crushing, the grapes were allowed to macerate for four hours to allow for enough colour extraction. The free-run juice was bled off and the skins lightly pressed. A selected cultured yeast was used for fermentation, enhancing the overall flavour profile of the wine. Post-fermentation saw the wine racked off its heavy fermentation lees, but the fine lees kept on the wine for two months to allow for complexity. Bottling followed after a light fining, cold stabilisation and filtration.