Each vineyard and bunch of grapes is hand-selected and picked before dawn to ensure no flavours are lost in the heat of the day. After de-stemming with about 10% whole berries, a fifteen day maceration is followed by fractional pressing with the free run and press juices being blended at a later stage. 70% of this wine undergoes malolactic fermentation in barrel, spending 18 months in 60% new and 40% second fill French oak.