Fruit is harvested off vines grown to altitudes of 290 to 420 metres, planted to a mix of mineral rich marine sands and igneous rock, glacial sediments and pebbled clays. Grapes are all hand picked and sorted over a conveyer belt, destemmed and gently pressed into traditional, open top oak fermentation vats. Eighteen days of wild indigenous yeast vinifications are treated to regular punch downs and cap turnovers, followed by a post ferment maceration of ten months on gross sedimentery lees. Upon completion, batches are gravity filled to a mix of oak barriques and larger format fifteen hectolitres oak casks for a further twenty two months maturation.