Grapes were fermented in multiple cuvees of Stainless Steel Tanks using different techniques on batches. Made up from 11 different ferments, the blending components of the wine are diverse in style. In some cases a small percentage of healthy stalks were added back to the ferment. A number of ferments were done with natural yeasts. Maceration on skins was selective depending on the flavours in the wine. Soft pressed to allow fruit dominant characteristics. After maturation in older and large format Oak, the wine was fined with Vegecol and crossflow filtered before bottling.