The grapes come from an organic vineyard planted at 200 metres above sea-level with a south-western exposure. The soils are a mix of sand and clay, with a large number of small stones. The grapes were harvested by hand.
The grapes were destemmed and gently pressed into stainless steel tanks and the must underwent alcoholic fermentation at a temperature of 26-28°C lasting ten to twelve days. Following alcoholic fermentation, the wine underwent malolactic fermentation, and a proportion of the wine was then passed into oak barrels for a short period of maturation.