Classic Red - The fruit is crushed and the resulting must is pumped into a tank.
The juice is left in contact with the skins to allow colour, tannin and flavour extraction.
During this period a cultured yeast has been added to the must and fermentation will occur.
The wine is racked off and then oak staves are suspended into the tanks to add important flavour to the wine. We only filter our red wines, no fining agents are used and only small levels of sulphur are added prior to bottling.