The Pinot Noir bunches are chilled to 3°C before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8°C. Slower fermenting cultured yeasts are used for some of the fermentations while ± 80% of the blend is naturally/wild fermented. Fermentation temperatures vary between 26 -30°C, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.

100% Pinot Noir, Alc. 13.5%, Acidity 4.9g/l, pH 3.56, Residual Sugar 2.7g/l, Clones PN 113, 115, 667.