Following destemming, the berries are softly pressed and fermentation is completed on the skins at 75º - 79ºF. Malolactic fermentation occurs in spring. The wine is aged 9-14 months in barriques, small 225L barrels made of French oak, and further matures in the bottle for approximately nine months prior to release.
Serve at a temperature of 66°F or lower. It complements red meat and game very well.