The wine was crushed into traditional open fermenters for fermentation. The juice was bled from the skins to improve the color and total phenol levels in the wine. Once fermentation commenced the cap was punched through by hand up to 8 times per day.

After fermentation, the wine was matured for 22 months in a combination of French and American oak barrels of which a third were new. Albertus Viljoen Red Blend is Alvi’s Drift flagship red blend.