In a surprising twist, the winemaker envisioned a unique blend of these two varieties after witnessing an accidental mix in the past. The process involved sealing each variety in large bags, initiating carbonic maceration where yeast initially metabolizes malic acid before fermenting sugars, ultimately contributing to a smoother wine texture.

Utilizing whole bunches added intricate stem-derived complexities, while whole berries imparted delightful aromas to the final product.