Crushed and fermented in three and five tonne open top fermenters with regular pump overs (twice daily over peak fermentation) to extract colour, flavour and tannins. Following an average of 13 days of maceration, the dry free run was drained to tank. The skins were then pressed and the pressings combined with the free run before the wine was racked to barrel, where Malolactic fermentation took place. Minimal fining and filtration is used.
18 months in 4-6 year old French oak hogsheads.