The grapes were hand harvested and destemmed, then fermented on the skins in closed stainless steel tanks, with pumpovers of one hour performed twice daily. The wine was pressed after six days, then aged for five months in a combination of French and American oak.
The challenging 2010 vintage was characterized by very low yields (due to heavy rains and strong winds early in the growing season) but high quality. It was a very short harvest for reds, with grapes being picked over half the normal harvest period. The vintage produced elegant yet concentrated wines.