Made in the 'traditional method', the different parcels of wine are all vinified separately. 15% of the wines used in the blend are fermented and then matured for seven months in small oak barrels. These wines were then blended with the "reserve wines", which came from between six and nine earlier vintages. Once blended, the wine was bottled and the secondary fermentation took place in the bottle. It was then left to age on lees for two and a half years before release.

Chardonnay (80%), Pinot Noir (19%), Pinot Blanc/Pinot Bianco (1%).