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Following a final filtration process, participants would prepare for the bottling process. Here, visitors would install the supplied bottles into a framework which is then hoisted above, suspended from the ceiling of a repurposed hay shed. Wine is then poured into a channel system which carries the liquid along the bounds of the structure, and releases to descend on the bottles and people below. This chandelier monument to wine allows the liquid to be bottled in a unique, immersive manner, fully consuming the bottles and visitors alike. Participants are able to drink and bathe in the wine, as a lush celebration for the unique, consuming process they have contributed to. Upon departure, a bus would return the participants to the Nagambie town centre.

The FERMENT process involves four large concrete containers, embedded within the river environment. The crushed grapes are released into these containers through a network of underground tunnels. Yeast, sugar, alcohol and carbon dioxide are manually and mechanically inserted into these containers. The human body is then immersed into this rich mixture, helping to blend the ingredients. Larger containers would feature water devices such as jet skis and boats to facilitate the fermenting process, as well as enhancing the enjoyment of the experience for the participants.

The gradual slope of the landscape will guide visitors down to the second stage, where the grapes resurface, and are injected into a sealed pouch, acting as a cushion sitting above the land. This terrain comprises of several thick, clear plastic layers which are bound as a single membrane to protect the inner ingredient. In order to break down the grapes, participants must use their bodies to apply pressure to the sealed terrain. Once crushed into smaller fragments, the grapes are sucked underground once again, onto the next stage.