The grapes were handpicked at optimum ripeness. After crushing the grapes and pressing, the juice was left to settle before it was racked and fermented in tanks down to about 18o Balling. It was then transferred into barrels and fermented for 10 days in 80% French oak, 10% American oak and 10% staves. The wine was left to age in wood on the lees for 6 months with battonage (lees stirring) and top-up every two weeks to enhance flavour and mouth feel.