Wines in this style tend to be:

• Made from thinner-skinned varieties
• From grapes harvested at low to medium levels of must weight
• Mainly dry

Wines in this style tend to have:

• Low to moderate levels of alcohol
• Styles that range from fruit-driven and early-drinking to complex and for medium-term cellaring
• Used a range of production methods according to the style made

For fruit-driven, early-drinking styles, the following techniques are often used:

• A cold soak or pre-fermentation maceration
• Carbonic maceration
• Fermentations carried out by inoculated or ambient yeasts
• Fermentations at cooler temperatures
• May go to bottle with fining and filtration

For the more complex styles for medium-term cellaring, the following techniques are often used:

• Whole bunch fermentations
• Spontaneous fermentations
• Higher temperature fermentations
• Barrel ageing
• May go to bottle with light or no fining and filtration