Fruit is from a single vineyard located in McLaren Vale – approximately 30 year old vines. The vineyard is 2.5 miles from the ocean, located close to a small town called Aldinga. Fruit is harvested in the early morning and transported to the family winery in Barossa Valley for processing. The grapes are destemmed into 5 ton open fermenters, pH is adjusted and fermentation takes place over 7 days at a temperature of approx. 24 degrees centigrade using a cultured yeast specific for high alcohol wines. Plunging and pumping over takes place 3 times a day to ensure maximum, color and flavor. The wine is then pressed using a traditional basket press, and drained to barrels. Barrel maturation lasts 18 months in a combination of 2 year old French and American oak, before being bottled. The wines are bottled unfined and unfiltered. The hallmark of Bruno’s wines if the softness of his tannins – this is the result of basket pressing every drop! His wines are well balanced as well, despite the octanes.