The grapes were hand-harvested, with half being destemmed and then mixed with whole bunch grapes before being placed into first and second-use barriques for spontaneous fermentation. The barrels were rolled twice daily, and after four weeks, the mash was worked with an old press. The wine aged in the barrels for a year with occasional batonnage. A small amount of sulfur was added before bottling, and the wine was left unfiltered. Although initially skeptical, Alexander Brink is pleased with how the wine has developed. As it is still young, it benefits from some air, so opening the bottle an hour before drinking or decanting is recommended.