De Bortoli command an inventory of the most superior viticultural assets, each individual parcel is selected on the basis of ripeness, varietal character and balanced acidity. Collating the pick of harvests which can form a synergy is important to creating complexity while infusing texture and preserving varietal expression. Components are teated to a cool maceration and minimal handling for gentle flavour, colour and tannin extraction. Batches are vinified for a week on skins in forty tonnes fermenters at 22C to 30C. Vat 8 completes full malolactic before a spell of maturation in a selection of the finest oak.