The hand-picked grapes were harvested at four different stages of ripeness on four different days in order to maximise the flavour spectrum of the wine. The grapes were pressed all over the bunch and fermented with different yeast cultures in 228 l French oak barrels. Since the aim was a fruit-driven wine, no new oak wood was used for the vinification process, but only second, third and fourth wood. The malolactic fermentation was stopped shortly after the end of the alcoholic fermentation in order to preserve the fresh acidity of the wine. The wine then matured in the barrel for 10 months and was then bottled for final enjoyment.