The fruit was picked, crushed and destemmed into small red fermenters.
Hand plunged twice a day until fermentation was complete.
Pressed and matured in oak for 12 months. 20% new oak used.
Hand-harvested and whole bunch pressed.
Full ferment in French oak barrels with 50% wild yeast used,
35% new French oak and matured in barrels for 6 months.
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