Only the best quality fruit is ever considered by Mitolo, to be aged in the finest oak, for elegant wines of intense richness and complexity. Parcels of Shiraz from vines averaging over twenty years of age are grown on rocky, skeletal soils in the northeast part of the vineyard. Fruit is fermented on skins for fifteen days at 28C to 32C, softening the musts and releasing juices. A slightly longer period on skins ensures a tighter overall structure. Batches are pressed and treated to partial barrel ferment, followed by a natural malolactic before racking. Savitar is matured in a selection of completely new, medium to light toasted, American and Alliers/ Nevers French oak barriques for a term of eighteen months.