Grapes are destemmed and put into temperature controlled fermenters. The presence of a large proportion of whole berries initiates a steady, slow start to vinification, very like carbonic maceration where ferments begin inside the grapes. The process is favourable to indigenous yeasts, capturing the character of the vineyard, contributing great subtlety and complexity to the wine. The must is left in contact with skins for three weeks gaining maximum extractions before being run off to 225 litre barrels. The wines complete malolactic in a selection of completely new French oak barrels of the finest grain. Components are racked once over a period of fifteen to seventeen months before bottling, unfiltered in June.