Winemaking at Mayford tends towards tradition. Harvests in small lots over several weeks optimises flavour complexity off the small vineyard. The team at Mayford prefer to let the naturally occurring yeasts dictate the timing and expression of the fermentation process. Small parcels of Tempranillo vine are hand picked and moved into traditional open pot fermenters for a settling and cold soak. Some batches see a percentage of stalk and whole bunch inclusion, others are left for an extended maceration. Upon completion of ferments, components are transferred to a selection of French coopered oak barrels for malolactic and a year's maturation on sedimentery lees, building texture and infusing complexity.