The grapes are handpicked in the cool of the night to protect the delicate fruit before transporting to the winery. It is then pressed very gently with the juice allowed to settle before transferred to French oak barrels (50% new and 50% old French oak to allow for different flavours and characteristics to come through in the wine) for 10 months so the wine can develop. Every barrel is then tasted and classified; only the finest are selected to bear the name Ithaca.
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