All the fruit was hand-picked into bins and delivered to the winery where it was destemmed and placed in small open fermenters. Each batch was seeded with multiple yeast strains and fermentation proceeded with temperatures controlled to a maximum of 30°C. Colour and flavour extraction was by hand plunging 3 times per day and skin contact time was typically 16 days. After pressing, malolactic fermentation was carried out in stainless steel tanks and then each batch was racked to oak. All barrels were 228 litre French oak and 17% were new.

On 17th October 2022, all barrels were racked to stainless steel and blended in preparation for bottling. Fining trials were carried out but none improved the tannin balance of the wine and so it remained unfined. It was then bottled on 1st October 2022.