The fruit was crushed and de-stemmed to varying sizes and styles of fermenters where the fruit was fermented on oak at cooler temperatures for up to 7 days. This process 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.
Over 100 years of winemaking
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