Crushed and fermented in three and five tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract colour and tannin. Following an average of 12 days of maceration, the dry free run was drained to tank. The skins were then pressed and the pressings combined with the free run, the wine was then racked to barrel. Malolactic fermentation took place in barrel. Minimal fining and non-filtered.
15 months in one to five year old French oak hogsheads.