Great wine begins in the vineyard and can only be achieved through respect for the land. Hand shoot positioning and close canopy managements are applied, exposing the vines to as much sunshine as possible, fully ripening the grapes as they develop intense, complex flavours. Grapes are crushed and destremmed into open fermenters, the desired level of colour and tannin extractions are achieved through a course of plunging and pumpovers, as temperatures peak to 30C. Upon completion of primary ferments, the skins are gently pressed and settled. Witchmount is sent for a year's maturation in a selection of French oak barrels before assemblage. Alcohol 14.5%