Each year, grapes were whole cluster pressed, settled overnight, and fermented in neutral french barrels. Each vintage spent 16 months in barrel before being added to the solera system. The solera system was built by first combining a barrel from 2016 to a barrel from 2017, and then putting them back into barrels for continued aging. A year later, they were combined with a barrel from the 2018 vintage, and then put back to barrel, etc. The 2020 vintage was skipped due to the forest fires. This wine is truly one of a kind for the region.