The grapes were harvested and sorted by hand, and the whole clusters were layered into a 1.5-ton vat. Fermentation began 12 days after harvesting, and the must was punched down and twice daily. The must was pressed when dry, 31 days after harvesting. The wine settled overnight, and was racked to neutral French oak barrels to age. In the spring, the wine was racked, blended, and returned to the barrel to age until bottling.