Grapes are hand harvested and immediately destemmed to small open fermenters without crushing. The musts, juices and pulp, skins and seeds, are transferred via a heat exchanger, lowering the ambient temperature. A protective CO2 cover is maintaied and the musts are cold soaked for several days prior to vinification. Half the batches are a spontaneous wild indigenous ferment, the balance is inoculated with choice red wine yeasts. Ferments peak at 32C whereupon components are pressed off skins at dryness to a mixture of one, two and three year old 225 litre French oak barriques for completion of malolactic in late winter and several months maturation before bottling.