The fruit was hand harvested in the cool early morning to preserve freshness and acidity. After whole cluster pressing, the juice was cold settled in stainless steel tanks, then racked into new and neutral Burgundian French oak barrels. Barrel fermented with native and isolated Burgundy yeasts, the wine was batonnaged bi-monthly through primary fermentation and underwent partial malolactic fermentation. Aged sur lies for 11 months and racked once to blend before bottling.