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The grapes from each vineyard were individually vinified. The bulk of the wine was fermented in steel tanks at temperatures between 12- 15°C and left on the lees for four months to accentuate the pronounced fruit character. A total of 10% of the wine was fermented and matured for four months on tight grain French oak staves with a medium toasting which adds complexity and subtle oak flavours without dominating the fruit. 

* The images used are for display purposes only. The vintages shown do not necessarily represent the current vintage.