Three days cold macerating prior to fermentation in five tonne open top fermenters, 15% whole bunch fermentation included in the ferment with regular punchdowns (three daily over peak fermentation) to extract colour, flavour and tannins. Following 15 days of maceration the dry free run was drained to tank and the skins pressed to the same tank. After 24 hours, the wine was racked to barrel, where malolactic fermentation took place. Minimal fining and filtration is used.
18 months in 2-5 year old French oak hogsheads.