Grenache, Shiraz and Mourvedre are gently crushed and vinified on skins for a week, pressed and treated to an extended maceration over the course of a month for optimal etraction of colour, flavour and tannin. Upon completion, batches are transferred to a selection of seasoned larger format 2500 litres foudre vats and French oak 500 litres puncheons for an extended term of sixteen months maturation. The larger oak format retains freshness of fruit while softening tannins and building layers of complexity.