The grapes get transported to the cellar where they are laid out with care to dehydrate on wooden racks. The dehydration process allows all the flavours as well as the sugars and acid to concentrate. Depending on the wind and ambient temperature this process takes between 10 to 14 days before the desired level of concentration of 40 balling is achieved.
The dehydrated grapes are then crushed and the juice/skin mixture is allowed 24 hours to just lay 'as is' in a cool room to extract even more flavours. After the 24 hour period the grapes are pressed in a basket press.
The resulting juice is transferred to older barrels where it is inoculated with yeast and allowed to ferment. After fermentation the wine also matures in the barrel for approximately 8 to 10 months before it is ready for bottling.
