The Semillon grapes were left on the vine as long as possible to achieve full ripeness that gives the wine the distinctive flavor. As with Sauvignon blanc, an reductive approach is taken, using dry ice to limit the juice and wine's exposure to oxygen ensuring the retention of the volatile flavor compounds.
After settling, 70% of the juice was fermented in 80% new French oak barrels. The wine was fermented cold in order to achieve the longest possible fermentation. After fermentation the wine was left on the lees for six months with regular batonnage that resulted in a full and rich wine.