Harvested by hand in the beginning of October at yields of about 5,000kg/ha (27-30 hl/ha). In the cellar, the grapes were destemmed and allowed to macerate on the skins for a few hours (in cooler vintages, maceration could last up to 3 days) after which they were softly pressed and fermented in stainless steel. Malolactic is only partially completed. The wine remains in tank for 10 months, 8 of which are on the lees. The wine is lightly filtered and sulfured (about 10mg/l total added) and bottle aged at least a year before release. 12,500 bottles produced.