Most of the grapes were picked at around 24ᵒB. After crushing and destemming, the juice was left to cold soak on the skins for 2 days at which point the cooling was switched off and yeast was added. The fermentation lasted for between 4 – 6 days. The best batches were then selected to be put into French oak barrels, where malolactic fermentation took place. The wine was aged in these barrels for a further 18 months.