Grapes were hand harvested at full ripeness. After pressing and settling, the must was inoculated with South African yeast. 15% of the wine was fermented in small American oak barrels; the remaining wine was fermented in stainless steel tanks. After fermentation all the wine was placed in stainless steel tanks, lying on the lees for 4 and ½ months with regular stirring. Fined and filtered before bottling.