Immediately upon arrival in the cellar, grapes were destemmed and crushed. Maceration on the skins took place over approximately 10 days at a temperature that did not exceed 30 °C (86 °F). Malolactic fermentation was completed before winter. The wine was aged in oak barrels of varying capacities for about 12 months. Bric Turot was then aged in the bottle for a year before being released.

Weather in January and the first part of February tended to be moderate with mild temperatures and limited precipitation. The month of March brought frequent rain showers that abundantly replenished groundwater reserves. The following weeks were cold, climatic conditions that caused a delay in vines recovering their growth cycle by about 10 days that continued up until the end of summer. The harvest began on October 5th and was completed on October 12th.