Freshly picked grapes were brought to the cellar, destemmed, gently pressed, and transferred into stainless steel tanks. The first phase was pre-fermentation cold maceration performed by lowering the temperature to 5-10 °C (41-50 °F) for 3 to 4 days to extract aromatic compounds and anthocyanins from the skins. The must's temperature was then gradually increased to allow alcoholic fermentation to occur at a controlled temperature of 30 °C (86 °F). Maceration techniques were carried out delicately for controlled extraction of soft tannins over approximately one week. The wine was transferred into French oak barriques to complete malolactic fermentation and begin ageing for approximately 10 months. Vie Cave 2021 was aged in the bottle for an additional period before being released for sale.