The fruit was harvested on 28 April 2023 and immediately transported to the winery where it was gently whole bunch pressed. The lightly fined juice was racked to stainless steel with a portion racked to older French oak barriques for fermentation. The portion in tank was then fermented at cool temperatures to retain varietal character and freshness. The use of older oak and the extended aging on lees adds texture and complexity. The wine was blended, lightly fined, filtered and bottled on 26 September 2023.