The fruit is de-stemmed into 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 stainless steel tanks where a natural secondary ferment will occur (MLF). Once complete the wine is racked and sulphured into a mixture of seasoned French and American oak where it is aged for between 18 and 24 months before bottling