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The fruit was crushed and destemmed prior to chilling and transferring to red fermenters. The crushed fruit was then cold soaked for 24 hours before the onset of fermentation.
During fermentation the wine was pumped over twice daily to maximise colour and tannin extraction.
At the completion of fermentation the fruit was then pressed separating the wine from the skins and seeds and tranferred to a stainless-steel tank for settling.
The wine was then racked/filtered and bottled early to help maintain freshness and varietal character.
