The Cabernet Franc and Merlot grapes were harvested by hand from old vines in the Görögszó area of Szekszárd, while the Cabernet Sauvignon grapes came from the Szekszárd vineyard. All three batches underwent significant yield restriction. Malic acid decomposition took place during controlled fermentation, followed by gentle pressing. The fermented batches were aged in premium French barrique barrels with varying degrees of toasting, which had been dried for three years. Aging was followed by blending.