The Brown family has been making wines from Tarrango since 1980. In recent years, a small amount of fruit has been fermented to the carbonic maceration technique, as practiced in Beaujolais and other parts of France, where berries are allowed to ferment whole and uncrushed. This contributes added complexity and flavour to the final wine. Brown Brothers harvest their Tarrango grapes in separate parcels when fully ripe and sweet, at a range of of ripe and healthy baumes. A portion of the components are treated to carbonic maceration, which are then assembled with other parcels and bottled soon after fermentation to retain the vital freshness of the style.