The grapes were harvested by hand, destemmed and then fermented separately at between 24 and 30CC, followed by a wfteen to twenty-five-day vatting period. The wines were then taken off the skins to undergo malolactic fermentation. The wines are left to decant separately over the winter, before being transferred to new oak casks for twelve months. During this period, the wines were also racked off several times. The separate wines were then blended and bottled.


