Harvest took place throughout October and November during the early morning hours in order to keep the fruit as cool as possible. The grapes were hand sorted to ensure only the best fruit was chosen to go into make the Monte Rosso Cabernet Sauvignon. Prior to fermentation, the grapes were cold soaked for up to five days, which assisted in retaining the grape's varietal essence and helped to minimize bitter tannin extraction in the resultant wine. For maximum extraction of color and flavor, the must was in contact with the skins for an optimal 21 days at temperatures not exceeding 89°F; thus contributing to greater extraction of black, dark, violet hues that visually hint at the depth and flavor of the wine. After primary fermentation was complete, the wine underwent malolactic fermentation in barrels. The wine was racked every 3-4 months and aged in 90% French and 10% American medium and medium plus toasted oak barrels.