Harvested when the fruit is showing vibrant berry flavours and plush tannins. A cool ferment on skins for 4-5 days. Gently pressed to maintain softness, freshness and maximize fruit drive. The Wine is de-alcoholised using the newest SIGMATEC technology from Schmidt. The process is a distillation under vacuum. This allows the elimination of alcohol at low temperature (30-35 °C) thus with a minimum aroma loss