Grapes are picked on both colour and flavour development, then crushed and fermented for 7-10 days at approximately 20 degrees. Small open top fermenters are used with hand pumping over and returns to ensure optimum extraction of tannins and colour. The ferment is then softly pressed using an airbag press, so we do not extract the bitter tannin, producing a fruit driven style of wine. Once pressed the wine is allowed to go through natural malolactic fermentation. Further complexity is added by maturation in French and American oak for 9-12 months. No animal products used for fining or filtration. Vegan Friendly.