After settling overnight, the juice was fermented on a combination of French and Hungarian oak. After primary fermentation was complete, they allowed the young wine to continue to age in contact with the yeast lees for an additional six months stirring every few weeks. This classic method of sur lie aging gives the wine great viscosity and balance and a delicious creamy finish. During aging the wine then underwent a secondary malolactic fermentation to soften the natural acidity and add complexity. When aging was complete each vineyard lot was tasted by their winemaking team before being selected for their blend.