The grapes were hand-picked and carefully selected before being cold-macerated at 7å¡C for 48 hours. Fermentation lasted for eight days in stainless steel tanks between 24 and 26å¡ C. Total skin contact was 10 days with pump-overs that were gradually reduced in volume as fermentation progressed, with daily tastings to ensure the desired levels of extraction were achieved. Once alcoholic fermentation was completed, the wine was macerated for a further six days, then racked and transferred to 225 litre barrels of one, two and three years old to add layered complexity.