The grapes come from a vineyard situated on a limestone plateau at 1,000 metres above sea-level; the highest in the region, which contributes to the fresher style of this wine. The vines are carefully tended throughout the year, with patience, specialised craftsmanship and manual work. Emphasis is placed on keeping the vine healthy, with winter pruning, bunch thinning and shoot thinning all taking place to capture the personality of the terroir. The grapes are hand-harvested at optimum maturity. They follow a philosophy of keeping yields low and strive to keep the soils healthy, which allows the grapes to fully express the characteristics of their privileged location.
Vinification takes place purely by gravity, without the use of pumps and a philosophy of minimal intervention is followed to respect the characteristics of the fruit and its provenance. Fermentation took place at carefully controlled temperatures with several tastings per day to achieve the desired characteristics, culminating in 24 days maceration. The wines were transferred to French (80%) and American (20%) oak barrels to mature for a minimum of 18 months. Each vintage a combination of 1/3 new barrels are used along with older ones, to ensure the wine develops complexity and elegance for the years to come.