The climate and proximity to the sea of sites contributing fruit affects each differently, the distinctive flavours contribute complexity. An unwavering focus on style and structure ensures that the wine reflects the diverse flavours and textures from across the sites without any single aroma or flavour dominating the final wine. The aim is for typicity from vintage to vintage, rather than a blended complexity. The majority of fruit is whole bunch pressed, completely barrel fermented and treated to full malolactic in high quality French oak barriques, a third of which are new. Stonier is treated to a course of monthly lees stirring for up to a year, followed by racking and filtration to bottle.