All the fruit was hand-picked and delivered to the winery where it was hand-sorted, destemmed, placed in small, open fermenters and seeded with multiple yeast strains for primary fermentation. Temperatures were controlled to a maximum of 32°C and each batch was hand plunged 3 times per day for extraction of colour and flavour.

After 16 days on skins, each batch was pressed to stainless steel tank and underwent malolactic fermentation. The wine was then racked off gross lees, adjusted and racked to wood on 4th March 2020. All barrels were 225 litre French oak and 23% were new.

On 26th October 2021, after 19 months in oak, all the barrels were racked and blended in stainless steel. In preparation for bottling, fining trials were carried out but no treatment improved the wine so it remained unfined and was sterile filtered and bottled on 1st November 2021.