The fruit was taken from vineyards in Central and East Gippsland. Xavier refers to it as his 'village' bottling. Vinification included 100% destemmed grapes, fermented in stainless steel on skins for 2-3 weeks and aged in a mixture of steel and French oak barrels.

It was left to mature for 12 months then racked with a small addition of SO2 and bottled unfiltered.