The grapes were hand-picked during the morning. In the cellar, after sorting, and no crushing the whole berries were conveyed into the open fermentation tank. Laffort FX15 yeast was used for innoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Total maceration was for 16 days. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 30% new. This wine spent 18 months in barrel and was bottled in November 2019.