After being de-stalked and lightly crushed, the juice was fermented in stainless steel tanks.
Following malolactic fermentation, the various components were sent to 225l barrels for 20 months. The wine was matured in a selection of French and American oak barrels, mainly 2nd to 4th fill.
The components were kept separate for maturation and then blended to achieve the style that Don Goatti is looking for. The wine was lightly filtered before bottling.