Made from ripe red Zinfandel grapes which are picked in the coolest part of the day, rushed to the winery and crushed with some de-stemming, then pumped into steel temperature-controlled tanks where the short ferment takes place at around 18 degrees - with the juice benefiting from the maceration on skins as the colour 'bleeds' from the red grape skins into the juice, turining it pink over a matter of hours. Once at the correct colour, the naturally sweet juice is pumped from the tank and then cooled to continue further ferment, using the grapes natural sugar. The ferment is stopped using pressurisation and the pink juice, retaining some natural sweetness and benefiting from notes of red berries and citrus, is then clarified, filtered and then bottled.