Each of the three grape varieties are harvested by hand at dawn, with each variety harvested at a slightly different time to optimize grape ripeness and enhance the accumulation of rich grape aromas while maintaining a refreshing character. Upon arrival at the winery, the grapes are promptly destemmed and pressed to extract the free-run juice used to produce this wine. Natural stabilization is followed by alcoholic fermentation of the clear juice. Slow fermentation at a temperature of 12°C follows, after which the wine is briefly aged in a stainless steel tank. A small amount of each variety is transferred to French oak barrels to complete fermentation and enrich their complexity. After several months of aging in the barrels, the oaked wine is added into the final blend before bottling.