The vineyards were hand-harvested and fermented separately, in small parcels per block, resulting in 150 separate fermentations. The Seghesio team employed a range of techniques depending on the nuances of each variety and parcel. 65% were fermented in closed-top stainless-steel tanks with closed-system pump overs. 25% were placed into open-top fermenters with pneumatic-assisted punch-down cap management. The remaining 10% underwent fermentation in a stainless-steel rotary tank. The wine was aged for 10 months in 7% New American oak and 93% neutral French and American oak barrels. It was racked once upon completion of malolactic fermentation and once more before blending and bottling.