De Bortoli have much experience with Durif and retain some of finest Riverina vineyards, especially trained to yield this unique grape variety. Dry weather and warm sunny days with low crop levels achieve wines of balance and intensity. Fruit is selected by the winemakers themselves on the basis of bold varietal flavour and complete physiological ripeness, components are handled in small parcels. Following harvest and the crush, the musts are treated to a cold soak before being vinified for a week on skins at temperatures between 22C and 25C. Following completion of ferments and malolactic, batches are filled to oak for a judicious course of maturation.