100% estate grown-fruit from 25 year-old-vines, vineyards are on sandy soils on clay subsoil. Grapes are harvested at optimum maturity after careful analysis and tasting and gently pressed. 20-25% will be macerated on the skins, depending on the characteristics of the vintage. Fermentation is slow at 18?C for three weeks in stainless steel vats. There is no malolactic fermentation. Wines are matured on their fine lees until bottling in the following spring.