We cut the fruit-bearing canes at peak flavour, normally 12 Baume which is the potential sugar to make about 12% alcohol, but then the fruit hangs out on the trellis (usually 6 to 8 weeks) to concentrate into a luscious after-dinner wine - it's then hand picked, pressed to extract the sticky-sweet juice and straight to older barrels for wild ferment.
Screwcap
cellar potential 10 years - it's surprising how well it cellars, becoming honeyed and even more luscious.