The wine is inoculated for malolactic fermentation towards the conclusion of the primary fermentation, and the wine is pressed in a Europress membrane press at an apparent zero baume. Once the remaining whole bunches are pressed, the baume increases to between 2 and 3 baume, and the wine then completes its fermentation in barrique. Troncais is the preferred oak, again employing a mixture of medium and high toast, and again with extensive use of new barrels.

The wine goes through its malolactic fermentation on gross lees, and provided the lees provide no off flavours or taints, and prolonged lees, contact is then allowed in similar fashion to chardonnay.

The cabernet family grapes (cabernet sauvignon, cabernet franc, merlot and malbec) are conventionally crushed, with no stalk return and no whole bunches. Fermentation temperatures range between 20° and 26°C in a mixture of opened and closed tanks. The open tanks are hand plunged; the closed tanks are pumped over. Once again, the wine is inoculated for malolactic fermentation during the primary fermentation.