Manual harvesting of 8 year old vines from 1 hectare. The grapes are split into two different steel tanks. The grapes in the first tank are de-stemmed and undergoes maceration for 2 days with the skins, are racked off and added back to the same tank to finish fermentation. The second tank goes through 6 days of full cluster (with stems) carbonic maceration, and is blended with the first tank for another 14 days of maceration. After manual pressing, the wine settles in the same steel tanks for 8 months before bottling. No filtration, fining, temperature control or sulphur added at any time.