The grapes were carefully selected to remove any green or dehydrated berries. The healthy grapes were crushed and cold macerated for five days at 4 to 6å¡C to obtain good intensity of colour and aroma concentration. Fermentation took place with natural yeast at 26 to 28å¡C, lasting for 18 days with three daily pump overs. Post-fermentation maceration took place on the lees lasting for 14 days, enhancing the structure. The wine was racked into French oak barrels, of which 30% were new, where malolactic fermentation took place before being aged for 14 months.