Grapes were picked during the early hours of the morning while it was cool to allow cold soaking to gently extract colour and skin tannins. The grapes were fermented in open fermenters to allow gentle pump-overs three times a day. Post alcoholic fermentation the wine was transferred to 30% new French and American oak barrels and 70% older French barrels for malo-lactic fermentation. The wine was left to mature for 18 months before bottling. The wine was fined and filtered before bottling.