Fruit is destemmed into open fermenters, seeded with a pure yeast culture and vinified at temperatures up to 29C. Extraction of colour and flavour is by hand plunging thrice daily. Following ten to nineteen days of skin contact, each batch is drained and pressed as the correct tannin balance is achieved. Components are treated to full malolactic in fermenters then racked into a mix of new and seasoned 225 litre French oak barrels. Assembled in January the following year, the finished wine is returned to oak for twelve months, racked back into barrel before bottling in October.