The most ripe grapes from the winery's various vineyards are used to make the wine, and some of the berries are obtained from neighbouring berry growers. The vineyards are mainly located on the southern slopes with is chalky, clay-rich soil. The grapes are harvested from sunrise until noon, only by hand, and placed in small boxes to prevent oxidation of the berries. Particular emphasis is placed on keeping the berries fresh by putting dry ice sticks in the boxes to keep the berries cool. Upon arrival at the winery, the bunches are sorted electronically and then manually, a minimum of three times. To make the wine, 90% free-run berry juice and 10% berry juice from the first gentle pressing are used. Then, 95% of the wine is fermented in stainless steel tanks at a temperature of 10–14 oC with each tank having its own temperature control, and 5% of the wine is fermented in small oak barrels. The batonnage method is applied twice a week.