The 2025 harvest season was notably dry. Harvest commenced with the early sparkling wine varieties on February 4, followed by 17 millimeters of rain one week later, shortly before the start of the table wine harvest. Conditions then remained largely dry through to the completion of the vintage on March 17. The wines were all vinified using the same method. The fruit was hand-harvested and whole-bunch pressed before undergoing fermentation with indigenous yeast. Fermentation took place entirely in French oak barrels, followed by 100% malolactic fermentation. The wines were then matured in barrel for 11 months.