After being harvested, the Merlot grapes were immediately crushed and given a cold soak for 6 days prior to an 8-10 day fermentation. For complexity, the winemaking team used both native and prise de mousse yeast and the must was pumped over three times a day during the first several days. The resulting wine was given an extended maceration of 7 days before being pressed off its skins and finally, the wine rested in the cellars for several months before being bottled.