1. The fresh grapes are de-stemmed and crushed.

2. The juice is drained from the grapes, then from the stems and skins.

3. The juice and natural yeast from the skins are added to a vat or oak barrel to ferment.  The yeast converts the grapes' natural sugar into alcohol and carbon dioxide, which then bubbles and dissipates.

4. The juice, now called "must", ferments at controlled temperatures for up to a couple weeks until the sugar is gone.

5. The dead yeast are now either removed or left in to add complexity.

6. The wine can be kept fresh or aged in a stainless steel vat or oak barrel; the oak
imparts a vanilla, toast taste.

7. The remaining particles are removed from the wine by draining and filtering.

8. The wine is bottled and labeled