Grapes are hand- and machine harvested. The grapes are destemmed, crushed and fermented in stainless steel tanks. After pressing the wine is settled in tank for malo-lactic fermentation, whereafter it is racked to tank or barrel where it will age for 12 months. 50% aged in third and fourth fill barrels, 50% aged in stainless steel tanks.
Prior to bottling the wine is blended, stabilized and filtered. Final additions are made before bottling under inert conditions
