Grapes are hand-harvested from 19-year-old vines on the centre 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 pumped over 3 times a day. After pressing, the wine is transferred to 10% new, 40% second fill and 50% third fill French oak barrels for malolactic fermentation and maturation for 18 months, until bottled.