in the cellar : Only healthy optimum ripened grapes are used, harvested early morning, to ensure the flavours are intact. The juice and skins are then pumped into a cooled stainless steel tank, to ensure all flavours of the grape are kept as well as the natural structure is intact. The grapes then undergo fermentation with specially selected yeast for 4 weeks at 20ºC.
The grapes are then carefully pressed and then put into the barrels, they are the racked 4 times before bottling.
Wood Ageing: 2 months in top quality American and French Oak Barrels.