The fruit was hand-harvested over two weeks in mid-February. The fruit was fermented with ambient yeasts, with half of the batch fermenting entirely whole-cluster.  The fruit was all cold-soaked for five days until wild yeast fermentation kicked off. The ferments were gently foot stomped and hang plunged between one week and a month depending on the ferment. The wine was basket-pressed to old French barriques for five months of aging then blended and settled in tank. It was bottled without fining and just a small 62ppm sulfur addition and pad filtration.