The wine undergoes 4 days of pre-soaking followed by 7 days of fermentation in steel vats at a controlled temperature of 82.4ºF. There is then a 3 week period of maceration at 86ºF. The juice is free run, and spends 18 months in one-, two- and three-year-old oak barrels. The wine is not filtered but is fined.
Pairs exceptionally well with game, beef stew, or lamb dishes.