Cabernet Franc and Merlot fruit was fermented with 25% whole clusters and 75% crushed, using natural fermentation. Fermentation temperatures between 24-27C. Aged in a mix of French and American oak barrels. The Cabernet Sauvignon was cold macerated for 48 hours before inoculation with a commercial yeast strain. Must circulation over the skin-cap every 6hours and fermentation lasted 7 days at a temperature between 26 and 29C. Aged in American oak barrels.