Grapes are hand-harvested at 24.5–25.5°B and cold soaked for two days before being inoculated with yeast. During fermentation, colour/flavour extraction takes place with regular pumpovers every six hours along with two to three manual punchdowns of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, a further 10 to 14 days of extended skin maceration takes place before pressing and transferring into 225l French oak barrels. Malolactic fermentation is completed in barrel and maturation is over 15 months in 40% 1st fill, 45% 2nd fill and 15% 3rd fill tight-and medium-grain oak barrels with medium and medium-plus toasting.