The grapes are grown at elevations of 600 to 750 metres, where the diversity of the soils contribute to the complexity in the wine. The terrain is quite uneven due to several streams that run down from the mountains and create a special microclimate. The streams ensure good drainage which encourages the Gobelet trained vines to struggle a little to produce concentrated wines, which are consequently richer in flavours.

The wine went through malolactic conversion in new oak casks, originating from Missouri and Central France. Ageing took place on the lees, lasting for 28 months with regular racking. In order to retain maximum concentration, the wine was fined naturally, with a series of successive rackings. Once bottled, the wine received bottle ageing for 32 months. As the wine was bottled without tartaric stabilisation, it may leave a deposit in the bottle, so decanting is recommended.