The handpicked grapes are fermented in small half ton open fermenters, which entails punching skins through the foaming juice by hand. Only the finest wines make it to bottle and a mere 1200 bottles of Milla are released of each vintage.

Basket pressing results in the wines having gentle tannins, making it drinkable upon release. Alternatively the Cabernet Sauvignon base gives it ample structure allowing cellaring for at least a decade.