Grapes were harvested by hand in two batches to achieve a perfect balance in ripeness. Grapes were left on the skins overnight and allowed to settle before 50% of the juice was inoculated with a specially selected yeast strain and the remainder wild fermented. After fermentation the wine underwent barrel maturation in mostly older French oak barrels as to add depth and staying power without detracting from the natural fruit character. Maturation on the primary lees with regular stirring or batonnage ensured further complexity and verve. Clay Amphora pots where used in the fermentation and ageing for 20% of the wine.