Desteam, wild fermented in stainless steel tanks for 15 days with daily pump overs. Gravity digged out, free run and presses are blended. The wine is barrel down before malolactic fermentation in 500 l barrels for 12 months (Barrels 2 to 7 years). Racked and agged together for 10 months in stainless still tank. Wine bottled without fining or filtration, no additions, sulphur used moderately.