Moraga Red Wine is produced from a blend of Cabernet Sauvignon and Merlot with a small amount of Cabernet Franc and Petit Verdot. Each lot is gently de-stemmed and lightly crushed directly into one-ton stainless steel open-top fermenters with complete temperature control. The grapes are then left to macerate for several days until they begin fermentation using native yeast. The fermenting must is punched down by hand two to six times per day. After fermentation is complete, the wine may be drawn off and the pomace pressed, or the must may be left in the fermenter for a post-fermentation maceration of up to 20 days. Typical time from picking to pressing in a small basket press is 30 to 42 days. The wine is then transferred to new Seguin Moreau and Taransaud French oak barrels, where it undergoes malolactic fermentation and aging for 18 to 22 months. Moraga Red Wine receives two years of bottle age before release.