The fruit was crushed and de-stemmed to varying sizes and styles of red fermenters where the fruit was fermented on oak at cooler 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.
