The Baco Noir, Cayuga, and Riesling were picked in early October. They were foot trod collectively and allowed to sit on the skins for 12 hours before pressing. The resulting juice was placed in neutral oak, where it underwent a 3 week primary fermentation. At this point, freshly pressed Riesling was added. 2 weeks later, the blend was sugar-dry for a second time. At this stage, newly pressed Riesling was added as liqueur de tirage. The wine was bottle aged on the lees for 6 months prior to disgorging by hand.