The grapes were harvested by hand and whole cluster pressed. The juice settled overnight, then was racked to neutral French oak barrels for fermentation. When fermentation was complete, the wine aged on the fine lees until bottling the following winter. The wine was bottled under cap, and aged in tirage bins until the wines were blended and rebottled in May of 2016. The cuvee was disgorged in September 2017 and finished with 8 g/L dosage.