The fruit was handpicked to ensure it retains freshness (no split berries). Its ripeness was at 22.3 Brix when harvested; the skins were a little soft but had outstanding flavor. The Grenache Blanc fruit was processed first thing in the morning through the new Diemme Velvet 80 Press utilizing the N2 inert gas system. This press ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher wine.

The juice was chilled to 34F and settled for 6 days before racking. Fermentation was completed after 26 days. The ferment temperature was maintained at 54F, which was cold enough to retain the more subtle aromas and flavors of the wine. Post ferment, the wine was left on gross lees for 27 days prior to the addition of sulfur dioxide.