Crushed into and fermented in five tonne open top fermenters with regular pump overs; three daily during peak fermentation to extract color, flavor and tannin. Following 14 days of maceration, the dry free run was drained to tank and the skins pressed to the same tank. 24 hours later the wine was then racked to barrel, where malolactic fermentation took place. Minimal fining and unfiltered.
18 months in 50% new French oak with the remainder aged in 1-3 year old French oak hogsheads.