All the grapes were harvested in the early morning and pressed immediately. Following natural settling, the juice was fermented in stainless steel tanks at around 12 to 14°C for two weeks. The wine was then racked from the gross lees and remained on the fine lees until just before bottling.
With even budburst and cooler summer conditions gave the 2019 season a start with a slower ripening period. Grapes reached phenolic ripeness with good acidity and lower pH levels. The season was characterised by healthy, full-flavoured grapes.