The red wines in the 'Premium' and 'Elite' ranges are aged in 225-litre and 600-litre (demi-muids) French oak barrels.
The 'Premium' red is transferred to demi-muids immediately after running off and remains there for 12 to 18 months to allow its aromas and tannins to develop.
As for the 'Elite' red, it has no contact whatsoever with stainless steel. (Alcoholic fermentation and ageing both take place in oak barrels). The second fermentation, known as malolactic fermentation (MLF), therefore also takes place in the barrel. This stage is when the malic acid is broken down into lactic acid by the lactic bacteria present in the wine. This takes approximately three weeks and has a natural softening effect on the wine.
With white and rosé wines, once the alcoholic fermentation is complete, ageing takes place in stainless steel vats with regular stirring of the fine lees. No MLF is performed on white and rosé wines in order for them to retain their freshness.