The fruit for this wine was picked at optimal ripeness in the cool of the night. Fermentation occurred in 8 tonne concrete open vats with heading down cool system. The wine was pressed off and transferred to separate French and American hogshead barrels to age. Following 18 months maturation, parcels are then carefully blended before being bottled on-site to preserve that distinctive silky, savoury style that Hand Made is famous for. The wine is then cellared for a further 12 months prior to it’s release.