The grapes were harvested by hand and whole cluster pressed. After the juice was settled and racked off the heavy solids, a portion of the juice fermented in stainless steel, and the other fermented in neutral French oak. After fermentation was complete, the wine aged on the fine lees until the following spring, when it was racked and blended. To sparkle, the wine was transferred to a high pressure tank, and the pressure was slowly raised over five days until the ideal levels were achieved.