The fruit was crushed and destemmed prior to chilling and transferring to red fermenters.
The crushed fruit was then cold soaked for 24 hours before the onset of fermentation. After 6 days of fermentation to dryness, the fruit was then pressed separating the wine from the skins and seeds and transferred to a stainless-steel tank for settling before racking and filtration.
The wine was then bottled early to retain true varietal characters.
