Bunches are destemmed into open fermenters and the juices seeded with pure yeast culture. Temperatures kept to a maximum of 30C and ferments hand plunged up to four times daily. As each batch reaches dryness it is tasted daily for tannin balance and pressed when the optimum has been reached. Skin contact ensues for a period of ten to fifteen days.Wines are racked to tank and allowed to settle before being racked off gross lees and seeded for malolactic. Upon completion all batches are racked, assembled and returned to barrel. After fifteen months maturation in a selection of new and seasoned French oaks, the wine is treated to a light skim milk fining, sterile filtered and bottled.