Vinification:

Grapes were hand picked in small 16 kilo cases and then delivered to the winery and gently destemmed and crushed. Grapes were not pumped but went into the fermenters with a gravity flow system. They were fermented in old rolling oak fermenters of 500 liters, at a maximum of 28°C for 10-12 days. Fermentation occurred with natural native yeasts to preserve the character of the single vineyard. After primary fermentation, the wine underwent an extended maceration of 7 days, after which it was racked into tight grained old 500 liters untoasted oak cask and aged there for 20 months.

The wine was bottled without any fining or filtering to preserve the integrity of the flavours.