| 收成 |
Shiraz is harvested by hand and destemmed with a Pellenc mechanical sorter to remove green berries and allow only healthy, clean berries to enter the fermentation tank. |
| 釀造 |
Part of the grapes are fermented in open stainless steel tanks. To ensure a fine extraction of tannins and colour, manual punching down of the skins was carried out. Fermentation lasted 10 days. The fermentation peak was reached at 26°C, during which careful aeration was carried out during the pumping over. |
| 陳年 |
Maturation in a combination of new (20%-500L) and old French oak barrels for 12-14 months. |