The majority of the grapes for this wine head to tank destemmed and uncrushed, with 10% left as the whole cluster and additional stems added back. This wine also went through malo-lactic fermentation, which was induced by the addition of a commercial malo-lactic bacteria culture. Maceration was twenty-eight days, after which the must be pressed, and racked into oak barrels within twenty-four hours. The wine aged sur lie in barrels of various ages for a total of seven months with battonage performed weekly for the first three and a half months. Once blended, the wine settled in a stainless steel tank for an additional two months before bottling.

Iapetus wines are spontaneously fermented, unfined, and unfiltered.