The fruit was crushed and de-stemmed to varying size and style of red fermenters where the fruit was fermented on oak at cool temperatures of 18 – 22oC for 5 – 7 days.
Fermenting at cooler temperatures allows the fruit flavours to be nurtured and enables retention of varietal characteristics.
Post fermentation the majority of the wine is matured in stainless steel tanks.
Components are then selected, blended, stabilised and clarified.
