Glen Fiona wines are made adhering to a natural, low--intervention methodology, with a strict rule against the practices of chaptalization and acidulation. All of our red wines undergo only a low-level sulfite regime at crush, and are allowed to slowly ferment in small, open-top fermentation vessels. The fermenting wine is circulated by means of our own combination of remontage (pumping over) and pigeage (punching down).

The must is basket-pressed toward the end of fermentation, and the wine is sent to the barrel chai to spend its pre-bottle life in near neutral barrels. We believe that wine made from our grape varieties exhibit their tremendous fruit flavors better when 'old' wood aging is employed, extracting only discrete oak nuances.