Fruit is picked in the early morning, quite cool and mostly destemmed. For single vineyard wines, up to 30% whole cluster is used, but in the estate it is almost all destemmed. Christian wants only whole berries here (any crushed fruit is sorted out) and there is some carbonic fermentation in the open tank – a 3 week maceration and fermentation.

The wine sees only remontage for the first part of fermentation; it is only after the ferment is really running that Christian employs pigage. The wine is pressed and racked into old 2500L and used barrique and is kept on the lees without lees stirring for 11 months before racking and bottling.