Soils are predominantly deep sandy loams with high lateritic gravel content over clay. Shoot and leaf removal techniques are employed to ensure a balance between exposure and protection from midday sun. Grapes are selectively harvested based on flavour and tannin maturity. Berries are sorted and destemmed, parcels are kept separate and vinified on skins for a fortnight. Upon achieving a balance of fruit and tannin extraction, each batch is gently basket pressed, harder pressings are put aside. Components are racked to Burgundy coopered barriques and large oak vats for malolactic. Regular rackings over a course of fourteen months are followed by a final assemblage into the final wine.