Villa Maria selects clones of Pinot Gris that produce lower yields with smaller bunches, which translates into more concentrated flavours. The viticulturists spend a great deal of time monitoring and adjusting the crop levels to make sure the vines are carrying the right amount of grapes. Low yields of two to three kilos per vine, timely leaf plucking and canopy management activities concentrate the flavours in the grapes. Although this leads to a smaller harvest, the emphasis is placed on quality not quantity, culminating in a fully opulent Pinot Gris wine.

Close attention is paid to vine health and fruit development, crop loading and fruit exposure. Parcels of Pinot Gris grapes, most of them picked by hand, are gently pressed to render a pure concentrated juice, lightly settled for twelve hours before transfer to a mix of fermenters and old oak barriques. Neutral yeasts and a cool vinification are employed to preserve the natural purity of fruit. Warmer barrel ferments by indigenous yeasts add complexity. Upon completion, parcels are kept on yeast lees for three months while being treated to a weekly battonage, building palate texture and richness. This wine is then assembled, lightly fined and filtered to bottle.