Pinot Noir grapes were carefully pressed as whole clusters, then the juice was racked into 228 L French barrels.
After fermentation the barrels were refilled only to 95% full, leaving an empty space to allow the flor yeast to take form. Aged on the lees for 9 months with no batonnage, bottled without fining, filtration and without added sulfur (total SO2 10ppm).
Aging wine on the lees gave the wine mild creaminess and body. The residual sugar content balances out perfectly the high acidity.