Grapes are picked to optimum sugar/ acidity parameters and excellent flavour profiles. Fruit is destemmed but not crushed, grapes are transferred to a mixture of open top and closed vessels for inoculation to cultured yeasts. Juices are fermented on skins for eighteen days at temperatures up to thirty degrees. Careful cap management for full colour development and the production of soft, fine tannins. Upon completion of primary ferments, components are treated to a spell of maceration and a course of malolactic, before being pressed and held for a term of age, a portion is transferred to prior use French and American barriques for oak maturation.