On arrival at the winery the grapes were first subjected to a whole cluster selection. This was followed by destemming (with minimal crushing of the berries) and then an individual berry selection before being gravity fed to small open-top tanks. The must was then inoculated with selected yeasts and fermented during 12 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were gently punched-down by hand twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was pressed off skins and put to a mixture of new (65%) and second use (35%) French oak barrels where it was then aged for 22 months. During this time it was racked twice: once when it was first sulfured (following the completion of malolactic fermentation) and then once again shortly before bottling. The finished wine was then carefully aged for three months in our cellar prior to release.