100% Syrah from an average of 40 year old vines. The grapes are partially de-stemmed and crushed before being put into into tanks. Fermentation is carried out by indigenous yeasts. A moderate temperature is maintained to allow for gentle extraction. The cap is punched down and juice is pumped over twice a day. After tasting the juice post-fermentation, they wait four weeks before removing wine from the tank. The wine is aged for 9-10 months in 4-7 year old barrels.