All of our reds go through natural malolactic fermentation in the barrel. This takes between 6 and 18 months.

We use predominantly old oak barrels and extended ageing (18-30 months+) to give the wines a softness that can only be achieved with this patient and time consuming approach.

The age old art of buiding pyramid stacks. Barrels are filled as the stacks are built.

Filling a cellar.