Destemmed but not crushed into three and five tonne, open topped fermenters with 20% of the ferment using whole bunches. Gently punched down and pumped over twice daily to extract colour, flavour and tannin. After a 16 day maceration, the wine was pressed, with free run and light pressings combined to tank, and then barreled down after 24 hours. Malolactic fermentation took place in oak with racking occurring once over 18 months. 25% of the barrels were aged on fine lees.
Aged for 18 months in 1-6 year old French oak, consisting of 20% puncheons and 80% hogsheads.