Each parcel is fermented separately in a combination of open fermenters and stainless steel pump-over tanks. Warm ferments temperatures at around 28-30 degrees, combined with a targeted pump-over and plunging regime allows for optimum extraction without over-extracting the tannins, and still maintaining fruit purity. Timely pressing, using only the best press fractions ensure the best quality of flavors. The wine is matured in both new and old French oak and some in stainless steel tank to allow a portion of intensively aromatic wine to be blended back with the barrel aged wine.
