Each varietal was picked and fermented separately before being blended and put into bottle. The Grenache was picked at classic Rosé ripeness and went directly to press. The other varietals were made using juice drawn immediately after destemming (saignee) from grapes picked for Angelo's Paint Brush. The Grenache fermented in stainless steel at cold temperature (50F), while the balance of the blend fermented in seasoned oak barrels. The wine aged five months before being blended and bottled in early February.