The grapes were picked by hand in the night to secure the quality. At the winery, the whole clusters were gently pressed with the Champagne press method of a membrane press. The juice was then chilled, settled, and racked. 80% of juice was fermented in a stainless steel tank for cold fermentation in order to capture the fresh fruits expression, while 15% went through barrel fermentation with new oak to gain the structure. At the end, the two portions were blended together.