As the name “Mashes Extreme” implies, grapes for this wine were macerated for much longer period than is common in red wine making. After destemming and crushing, grapes were cold macerated for 3 weeks before fermentation with Natural Yeast. Post fermentation, the wine was left on the skins for a further 8 weeks in a specially designed small fermentation tank. This resulted in extreme extraction of colour, aroma compounds and tannins. Malolactic fermentation was completed in barrels and the wine matured for 21 months in 50% New French oak and 50% 2nd fill Hungarian oak barrels.