Grapes are picked by hand, row by row, as the berries achieve optimal ripeness. Parcels are treated to forty eight hours of cold soak followed by a traditional vinification in open topped concrete fermenters at 28C to 32C. A routine of daily cap push downs and pumpovers are employed over the course of ten days, total macerations may last up to twenty. After drawing off and pressing, the batches complete their malolactic in oak. The wine is matured between ten and fourteen months in a selection of one to three year old prior use oak barrels, regularly topped up as the angels take their share.