The grapes are handpicked and whole bunch pressed with the free run juice and pressings kept separately. After settling, the juice is placed into French oak puncheons and a ceramic egg for fermentation. Towards the end of this process, lees stirring is introduced and continued, bi-weekly for 3 months until most of the malolactic fermentation is completed. The wine is topped as required during the next 8 months prior to blending and bottling. 

Sourced from a south-east facing block, the vines are protected from the north-westerly winds and kept cooler from the hotter parts of the day by the shade, allowing longer ripening with higher natural acidity. The soil is predominantly volcanic basalt with stones which has good moisture retention and can lead to higher yields.