After hand picking, each batch is hand sorted and then de-stemmed without crushing. Each clone is picked, processed, and fermented separately. It is cold soaked under inert gas coverage for 2/3 days prior to being allowed to warm up for ferment, getting a gentle hand plunging 2 to 3 times a day.
Upon reaching dryness (around 7-10 days later), it is pressed via gravity directly to oak, again each batch being kept separate. After malolactic fermentation is complete, it is sulphured and remains on lees prior to blending and bottling ten months later.