The fruit was crushed and destemmed before 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 3 times 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 transferred to a stainless-steel tank for settling. The wine was then racked/filtered and bottled early to help maintain freshness and varietal character.
Over 100 years of winemaking
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