Reserve status is only endowed if the grapes and resulting wine measures up to exceptional standard. Hand selected grapes from older, lower yielding vines are used. Fermentation is done with a selected yeast strain under controlled temperatures. Manual plunging during this period ensures optimal colour extraction. After seven days the tanks are closed and allowed to macerate for a further period, normally 10-14 days. Pressing follows and the wine is transferred to barrel for natural secondary fermentation. After a year in barrel, the individual batches are blended to form the final wine and returned to barrel for another year. Bottled unfined and matured in bottle for at least a year before release.