The grapes were harvested at optimal ripeness during September and October, then de-stemmed but not crushed upon arrival at the winery, leaving 20% - 30% whole berries in the fermenter. This process retains the grape's varietal character and minimizes bitter tannin extraction in the wine. Extended skin contact occurred for an average of 6–8 days for maximum extraction of color and flavor. The must was fermented in a mix of rotary, punch down, and static fermenters at an average of 85-88° F for about 5-7 days. A variety of yeast strains were used to ensure the development of desired flavor and aroma characteristics and 100% of the wine completed malolactic fermentation.

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