Grapes were either dried on the vines or on wooden pallets. Processing
started the moment sufficient sugar concentration developed. 

The grapes were not crushed or de-stemmed but fermented on the skins in
plastic bins. This helped to break down cell tissue and released slightly
higher quantities of juice.

The fermenting sweet juice was transferred to old barrels for completion of alcoholic fermentation. The wine spent 15 months in old oak and was bottled on 15 September 2016.

COMPOSITION - Semillon 100%