Winemaking / The harvested fruit was crushed and allowed several hours of skin contact before being pressed off and the resulting juice settled. Once clear the juice was inoculated with several yeast proven at accentuating the fruit flavours present in the grapes. The wine rested on it's lees in tank for 11 months before being blended with some 10% of the Iliad barrels. The resulting blend was gently fined before bottling.
