Under the direction of Adam Smith, the wine is made with minimal intervention throughout the process. At maturity, the Bohemian Vineyard grapes are hand-harvested, de-stemmed, and then cold-soaked for 3-5 days. The juice then goes through whole-berry fermentation in one-ton bins for up to eight days, with multiple punch-downs conducted daily in the early stages. The wine is then pressed and transferred to French oak barrels for up to one year of aging. No fining nor filtering occurs prior to bottling.