The fruit was picked in the cool of thenight to retain freshness. Once the fruit was crushed and pressed, 50% the juice was settled and racked clean before being transferred to barrel and the other 50% was transferred to barrel with full solids. Fermentation was actioned in oak. Once the fermentation was finished the barrels were lees stirred for a month and the left to mature for a further 7 months before being prepared for bottling.
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