Winemaking
Grapes are cold soaked. 10% were fermented with whole bunches with 3-4 days post maceration on stems following fermentation. 100% went through malolactic fermentation. Aged in French oak barriques fro 11 months of which 30% was new oak. Mostly worked by hand. Cropping levels kept low to 4 - 5.5 tonnes per hectare.