Aging
Wines were left in oak and in stainless steel tanks (with some oak staves) for 6 months until blended, stabilization and filtration occurred.
Fermentation & Maceration
All the different types of grapes were fermented separately. Once grapes arrived at winery, the fruit was crushed and destemmed to a mixture of static and cinematic vessels. Fermentation temperatures could rise to 30 c, to extract colour and tannins, and then cooled down to 23 c. Wines were pressed off skins at 2 beaume and part of wine transferred to oak for fermentation to complete.
Malolactic Fermentation
Once wine was dry in oak and tank, each parcel was racked off gross lees back to same oak/vessels and allowed to go through malolactic fermentation.