The grapes were harvested early morning before being de-stemmed and berry sorted. All the reds are Cold macerated for at least 48 hours before fermentation where during a combination of punch-downs and pump-overs are applied. Time on the skins vary from a week to three weeks before all the free-run juice is drained
separately from the harsher pressings. The wine was matured in older French oak barrels for 15 months before bottling.