Fruit is hand picked, destemmed with minimal crushing and chilled to 8C for three days cold soak in closed fermenters. The wine was pumped over daily using a turbopiguer, allowing better homogenisation and extraction without damaging the berries. One batch is pressed off skins early to complete fermentation in oak, another is pressed off just after fermentation, a further component is pressed off just after fermentation and treated to macro oxidation for five days, another is left on skins for thirty five days. Each technique contributes something unique. The wines are transferred to French oak for malolactic and racked twice over the next year and a half, topped up every four weeks before assemblage.