AusVetia practices a traditional path to produce this wine, using the best and most appropriate new technology when necessary. The grapes are picked at optimum ripeness that enhance the style and are specially selected for the right balance of sugars, acidity, flavor and tannin. They are then fermented by region and varietal using a combination of natural and added yeasts. The cuvaison lasts 7 days, after which the wine is run off and filled into new French and American oak barrels depending on variety, where it lies for 22 months. Selected barrels are then blended to achieve the desired character and structure.