Selectively picked in the cold morning hours on the West bank of the Tamar. The naturally chilled fruit was crushed to press where it soaked on skins for 6 hours before gentle pressing. This juice was then cold settled and transferred to barrel for fermentation in neutral French oak barriques. Wild fermentation was allowed to commence prior to inoculation with Saccharomyces yeast. Following primary fermentation the wine was aged in barrel on lees for 6 months prior to bottling.