Each vineyard parcel is individually harvested and vinified. All grapes are de-stemmed and crushed into static fermenters. Extraction of colour, flavour and tannin are achieved by pumpovers regularly allowing the fermenting juices to percolate through the skins. Ferments are held on skins to develop power without compromising elegance or freshness. Batches are drained, pressed and returned. Components spend eighteen to twenty four months maturing in a mix of new and seasoned French and American oak hogsheads. Trials of individual barrels are undertaken to ensure the finished St Hugo shows intense varietal flavour, complexity and firm, yet silky tannins.