Grapes are hand-harvested from 16-year-old vines on the North-Western slope of the Tierberg mountains. The bunches are destemmed, crushed and placed into open-top fermenters. After cold-soaking for 48 hours, the grapes are inoculated with selected yeast strains to begin fermentation. The grapes undergo punch downs and pump-overs 3 times a day. After pressing, the wine is transferred to 20% new, 40% second fill and 40% third fill French oak barrels for malolactic fermentation and maturation for 18 months, until bottled.