Grapes are protected against oxidation by mild additions of SO2 and tannins/oak powder at offloading.
From the first moment the grapes land in stainless steel tanks, the process of colour and aroma extraction from the skins begins by pump overs, followed by an aeration stage to soften the stringy tannins.
After 3 to 5 days of pumpovers and fermentation, the skins are pressed gently taking care not to release any bitter tannins. The wine is then stored in American oak for 16-18 months. For this range, only the best barrels get selected, right before bottling.
