Grapes were destalked and lightly crushed before fermentation. Next, they were fermented on the skins for 10 days and then pressed. Malolactic fermentation was completed in oak barrels with a small portion remaining in tank. The wine was racked and sent to barrel for 20 months, aged in a combination of French and American oak, with approximately 20 % new wood being used. The components were then selected, blended and bottled.