All varieties were fermented separately. Shiraz, Dolcetto and Barbera were all de-stemmed, lightly crushed and then cold soaked for 5 days. This batch was left to warm and ferment naturally and pressed off after a further 10 days, then settled, racked, and transferred to old french oak. Sangiovese was pressed immediately and made as a rosé. It fermented naturally in stainless steel and was kept under 20 degrees to retain fresh and vibrant fruit. Gewürztraminer was fermented naturally on skins for 3 weeks. It was pressed just before dryness and transferred to 20% new Hungarian oak and 80% old french oak. After spending time on their own and all hastily going through malolactic fermentation, the blend was put together and then transferred to 95% old french oak and 5% new Hungarian oak. The blend was left to come together for a further 4 months before being bottled, unfined and unfiltered, with a touch of sulfur.