Throughout the ripening period and harvest, vines are closely managed to yield grapes exhibiting a concentration of flavours, good colour and lovely ripe tannins. Fruit is sourced from vines up to twenty five years of age and de-stemmed into open fermenters. Parcels are inoculated and vinified at temperatures between 26ËšC and 30ËšC, treated to a careful plunging for the gentlest extraction of colour, flavour and tannins. Pressed and fermented to dryness before transfer to barrel for malolactic. Components are matured in exclusively French oak barriques for over a year, before being racked, assembled and lightly fined.