From vines trained to standard single wire, with permanent arm rod and spur. Many of the very old vines, 80-130 years old, have now been trained onto a trellis for ease of pruning, harvesting, disease and frost control. Scant vineyard yields of ½ to one ton per acre are central to the intense concentration. Vinified in one and two tonnes open top fermenters with hand plunges thrice daily. Completed primary on skins, a component finishes ferments in oak, matured on lees to maintain fruit profile and animation, minimal SO2, topped up every three weeks. Matured sixteen months in a selection of completely new, mostly French oak hogsheads, followed by unfiltered bottling.