Grapes are carefully selected & placed in small plastic crates and carried immediately to the winery. Here a second selection is done on a conveyer belt before pressing the grapes. Vinification then takes place in temperature-controlled stainless steel tanks where, through maceration & fermentation and the use of techniques such as rack & return and regular pumpovers, the new wine is born. Once the wine has been racked off its gross lees, it is transferred to barrels to undergo Malolactic Fermentation. Barrel sizes vary from: 2000-2500lt casks, 500lt Puncheons, 225lt Barriques. During the 12-14 months, the wine goes through regular rackings and topping-up of the barrels until final blending, imparting balance, finesse, and suppleness of tannins.