On arrival at the winery all grapes were destemmed and crushed to open-top tanks. The must was then cold soaked for 2-3 days, before fermentation started spontaneously, with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 14 days or less) and put to barrel. The wine was aged for a average of 6 months in second to fifth-use French oak barrels before being blended, fined and bottled with minimal filtration. The first bottling occurred mid-August 2019. A total of 8.600 cases will be produced.