De-stemmed, crushed and fermented in three to ten tonne open top fermenters, with regular pump overs (three daily over peak fermentation) to extract colour, flavour and tannins. Some parcels had 20% whole bunch ferment and punchdowns. Average time ‘on skins’ was 14 days before the dry free run was drained to tank and the pressings combined. After 24 hours the wine was then racked to barrel, where malolactic fermentation took place. The bottled wine is unfined and unfiltered
Aged for 18 months in French oak hogsheads and puncheons, with 17% new and the remainder in older oak.