The grapes are harvested late September once they are perfectly ripe. The yields are controlled to ensure a good concentration and elegant tannins. The grapes are destemmed before being placed in vats for a maceration period of 10 to 15 days. The polyphenols are gently extracted by punching down and pumping over, following a daily tasting process. The wine is partially matured in 225 litre barrels for several months to give it an aromatic complexity whilst retaining the fruitiness and elegance of this grape variety.