The four grape varieties used were individually harvested at full ripeness. After being lightly crushed the grapes were allowed skin contact for 8-12 hours after which they were pressed and allowed to settle overnight in tank. The following day the juice was racked to seasoned barrels with a percentage of lees added to initiate wild fermentation. After fermentation the individual barrels were given a sulphur dose to protect against spoilage and oxidation. The lees in the barrels were stirred on a weekly basis to give complexity to the wines. After the appropriate ageing time in barrel, the wine was taken out, blended and fined before being bottled. The wine has spent a certain time in bottle before being released to give added complexity to the wine.