All the fruit was hand-picked, sorted, and destemmed into small, open stainless steel fermenters. After cold-soaking for 48 hours, each batch was seeded with multiple yeast strains for primary fermentation and then hand-plunged 3 times per day. The temperature of fermentation was controlled to a maximum of 32°C. The wines remained on skins for 15 days and were then pressed to stainless steel tank.

Once malolactic fermentation was completed each batch was adjusted and racked to 228-litre French oak barrels, 12% of which were new. In October 2020, after 20 months of aging, all barrels were racked and blended in stainless steel, and fining trials were carried out to assess the tannin balance. There was no improvement, so the wine remained unfined and was then sterile filtered and bottled on 2nd November 2020.