All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. The grapes are then crushed, destemmed and transferred to a stainless steel tank for four hours of skin contact. The free-run juice is drained into a stainless steel tank to let the juice settle for 48 hours at 8 °C. The clear juice is then racked from the thick lees to a stainless steel tank and inoculated with CH9 yeast. Fermentation, which takes place at 12 °C, takes 22 days to complete. After fermentation, the wine is given, the wine is a low dose of Sulphur and left on the lees for four months before it is blended and bottled.