The fruit was handpicked and fermented in a concrete vat for three weeks. 12% of the fruit left whole-bunch, with the remainder de-stemmed (whole berry - not crushed). Fermentation management includes gentle pump- overs to retain delicate varietal expression, while avoiding overextraction. Hand-plunging later in the ferment, encourages natural phenolics and structure in the finished wine. Aged in new and old hogshead barriques for 14 months.
