Hand-picked Grenache was inoculated in a closed, static fermenter. The ferment was pumped over twice to four times daily, assisting in flavour and colour extraction and tempering the heat of ferment. Near completion, cap work was reduced to once or twice daily in order to keep the buoyant grape skins moist, before pressing after a total of 13 days on skins. When malolactic fermentation was complete, the finished wine was kept in contact with mlf lees during maturation to build texture and complexity before final racking.