The harvest begins at the end of September and beginning of October. The grapes are picked by hand in small bins and then gently destemmed and selected before going into stainless steel tanks. The fermentation is temperature controlled and the must is pumped over throughout the two week maceration. After the pressing, the wine is racked into French oak barrels and wine casks for the malolactic fermentation. The wine is monitored over the following 12-18 months before blending and bottling. The wine then is refined in the bottle for at least 6 months before being released.