Produced from old bush vine vineyards up to 65 years of age, the grapes were hand-harvested and optically sorted. Whole berries were pumped into the cellar and fermented in open-top concrete fermenters at 28°C. Punch downs were done by hand every two hours during fermentation, and juice was drawn off the skins after 3 days. After malolactic fermentation, the wine was matured for 16 months in French Nevers oak barrels.