Temperature controlled fermentation using only natural yeasts, combined with hand plunging to optimize the fruit and tannin balance. Following extended post-ferment maceration on skins the wine was drained and pressed to barrel. Rigorous barrel selection and blending is followed by minimal fining and filtration prior to bottling. 100% French oak aged for 11 months with a mixture of selected cooperages of which 30% of the barrels are new.