The grapes were hand-picked at optimal ripeness and fermented 40% whole bunch upon arrival at the winery in large 5000L barrels. During the fermentation process, the wine was gently pumped over the cap twice daily. Once alcoholic fermentation was complete, the wine spent a 28 day swelling period on the skins before the free-run wine was drained and skins and stems were pressed off in the traditional basket press. This process ensured an extended extraction period, which softens the wine and transfers the full fruit expression of the grape variety and excellent structure into the wine.