Grapes are crushed into open fermenters and treated to a regimen of twice daily pumpovers before heading to a selection of new and seasoned French oak barrels for eighteen months maturation. Treated to a painstaking vinification technique, portions of the active juices are taken off daily to ferment in new French oak barrels which are used to mature the finished wine. After twelve hours, juices are returned to the ferment and replaced by a fresh batch, allowing better integration of new oak into the wine. Upon completion, barrels are classified and the final wine is determined, components are assembled and returned to barrel for a further term of integration before bottling without fining or filtration.