Fruit is hand-picked to ensure only clean, healthy bunches are selected. The fruit is then whole bunched pressed and the juice settled overnight in tank. This was followed by a light racking directly to barrel (approximately 95% solids) where natural fermentation takes place. MLF is not encouraged and wines are sulphured directly after primary. The wine is matured for 10 months in 30% new (225 – 500L) French oak barrels. Finally, the wine is racked from barrel to tank and filtered to bottle.