To create the Cuvée M Red, a five-day whole berry cold soak extracts fresh fruit and red berry flavors as well as deep colors before fermentation begins. After fermentation, wine is quickly pressed off the skins to avoid overextraction of harsh tannins. The red wine completes fermentation in French oak, adding spice and structure. To achieve the wine’s sparkling transformation, the red wines become part of a “tirage” – a blend of the base wine, yeasts, and sugar – then are bottled for secondary fermentation. The wine is disgorged with a Syrah-based liquor dosage, which brightens the black berry and smoky spice tones.