The grapes were harvested at optimum ripeness and pressed whole bunch, extracting the juice slowly at a rate of 600 liters per ton. The juice was left to rest cold for 48 hours, skimmed of sediment and racked into older Burgundy barrels of 225, 300 and 500 liters for fermentation. After fermentation was complete, the wine continued to age in barrel for another ten months. This vintage used 5% new French oak.