The grapes were harvested by hand, foot crushed, and pressed. The juice settled overnight, then racked to a stainless tank for primary fermentation. When fermentation was complete, the wine was racked and aged on the lees in stainless for five months. To sparkle, the wine was transferred to a high-pressure tank, chilled, and carbon dioxide was bubbled in through a diffusion stone, until the ideal level of pressure was achieved.