The handpicked fruit was gently crushed before being gently pressed, cold settled overnight, and then transferred to two used 500 L French oak puncheons, two new Françoise Frères Burgundy barrels, and two more neutral barrels for native fermentation. The wine was aged on its lees without stirring for 12months and then transferred to a stainless tank for an additional 4 months of aging for better oak integration before bottling. Malolactic fermentation was blocked to retain freshness.