Noumin Rosso blends traditional Bordeaux varieties — Merlot, Cabernet Sauvignon, and Cabernet Franc — grown by skilled contract farmers in Yamagata, Nagano, Yamanashi, and Tochigi, with Japan’s own Muscat Bailey A and Black Queen. Each variety and vineyard lot is fermented separately with wild yeast in stainless steel tanks at a relatively warm temperature to encourage full extraction, with punch-downs carried out over one to four weeks; some lots undergo carbonic maceration for one to two weeks before pressing. The wine then completes malolactic fermentation and ages for five to seven months in a mix of wooden barrels, oak tanks, stainless steel, and plastic tanks before final blending.