The vines are vertically positioned and spaced at 1.5 x 2.2 metres apart, allowing easy access to the drip irrigated vines. The crops are green harvested to eliminate short shoots and concentrate the flavours in the berries. Most of the grapes are hand-picked, although a portion is mechanically harvested to ensure the optimal level of ripeness and freshness.
The grapes were carefully sorted and destemmed. Fermentation took place in temperature controlled stainless steel tanks for a period of 15 to 18 days, with three to four daily pump-overs. The wine was then stabilised for 15 to 20 days and earth filtered prior to bottling.