The flagship of Small Gully. The fruit is de-stemmed into small to medium sized stainless steel fermentation vessels, temperature controlled and pumped over the skins twice a day for 5-7 days allowing for maximum extraction. The wine is then pressed off skins and into barrels for maturation where a natural secondary ferment will occur (MLF). The wine is then racked and returned to barrel for 24 to 36 months aging before blending and bottling