The grapes were handpicked very early in the morning and delivered cold to the cellar. Once in the cellar, the grapes were put through a peristaltic pump and straight into the press. This allows the skins to gently break and release the free-run juice. The juice was settled for two days before the clear juice was racked off for fermentation in neutral 225L French oak barrels (3rd and 4th fill). On completion of fermentation, the wine was left in barrel for a further 10 months of aging. The wine was naturally stabilised and lightly filtered before bottling.