Kiwi know how makes it to La Mancha. Carefully harvested and cold soaked with small amount of skin contact with only free run juice. Cool fermentations using a varitey of selected yeasts to gain texture mouthfeel and structure. Partial oak fermentation and extended lees contact to give weight texture and savoury notes. A blend of American and French new oak barrels is used for 40% of the wine to be matured during 4 months. This and blending in the fruit driven components yield a diverse old world wine with a new world twist.