A variety of soils used ranging from deep alluvial, well-drained and aerated soils to decomposed granite soils.
Grapes were hand harvested from selected vineyard blocks.
Received at the cellar, de-stemmed and crushed. It was given short skin contact and then pressed. Clear settled juice was racked from their lees and inoculated with selected yeast strains. Temperature controlled fermentation took place. Only the best tanks are selected for the final preparation of the blend according to the style of the wine. Maturation occurred on the fine lees for another three months to give extra body and elegance, prior to preparation for bottling.