Limited edition numbered labels in super premium bottle. 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 barrels for maturation where a natural secondary ferment will occur (MLF). The wine is then racked and returned to barrel for 20 to 24 months aging before blending and bottling