Borrowing from ancient winemaking methods, all varieties in this blend were vinified and barrel-matured separately, with some varieties undergoing whole-bunch fermentation. After arriving at the winery, most grape varieties were destemmed and cold soaked for 3-4 days, with a portion of the juice drawn off to maximise skin contact and colour extraction during fermentation. For this wine, fermentation was completed in barrels, followed by malolactic fermentation. After fermentation, the wine was matured in French and American oak barrels for 12 months, then blended before bottling.