After hand harvesting, the Shiraz from our vineyards are sorted carefully before processing into tank. The juice is fermented with the skins for 13-16 days to attain optimum color, flavour and tannin extraction. Post fermentation, the wine is aged in oak and stainless steel tanks for 3 to 6 months before blending & bottling. Minimal filtration allows the wine to retain its flavours & finesse.