Hand harvested, foot tread for 2 hours and skin contact for 48 to 72 hours. Indigenous yeasts fermentation in stainless steel tanks.
Gravity decanted to oak barrels where it finishes alcoholic fermentation and malolactic. Continues to age for 6 months in neutral French oak barrel (4-8th year old.) Blended 1 month before bottling, 45mg total Sulphur added.