The fruit is carefully hand harvested, crushed, destemmed and placed into a two tonne open top fermenters where it is fermented on skins for two weeks. A portion of the hand harvested bunches left whole in the wild yeast ferment, contributing a fragrant, spicy background lift to the fine boned red fruit flavours. Neither fined nor filtered, adopting a hands off approach to capture the essence of this pristine slice of the Hills. Pressed to four year old French oak hogsheads for natural malolactic fermentation and matured for eight months in oak before bottling.