The Fusión was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines. The grapes were hand harvested at daybreak and gently whole cluster pressed to a stainless steel tank separately. The juice was inoculated using Quartz Yeast, which is a traditional champagne yeast and left to ferment for 32 days at very cold temperatures. After fermentation and settling, the three varietals were blended together and then bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 19 months. After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen and the lees were disgorged from the bottles. The bottles were then topped up and a “dosage” was added and the final corks and wire hoods were put into place.