The winemaking aim was to let the quality of the fruit speak for itself. After crushing, the fruit was fermented on skins in temperature-controlled vessels to allow for an even and steady rate of fermentation, this resulted in an excellent depth of fruit flavour and colour extraction.

The winemaking aim was to let the quality of the fruit speak for itself. After crushing, the fruit was fermented on skins in temperature-controlled vessels to allow for an even and steady rate of fermentation, this resulted in an excellent depth of fruit flavour and colour extraction.

The winemaking aim was to let the quality of the fruit speak for itself. After crushing, the fruit was fermented on skins in temperature-controlled vessels to allow for an even and steady rate of fermentation, this resulted in an excellent depth of fruit flavour and colour extraction.

The winemaking aim was to let the quality of the fruit speak for itself. After crushing, the fruit was fermented on skins in temperature-controlled vessels to allow for an even and steady rate of fermentation, this resulted in an excellent depth of fruit flavour and colour extraction.