Small batches are treated to the Demoisy open mouthed, rubber toothed crusher and transferred to five tonnes, headed down open fermenters. Foot treading is undertaken two thirds of the way through. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and seasoned French and American oak barriques and large casks for completion. The barrel fermented component is aged on lees to slow ageing and reduce oak influence. The wine remains unracked until assemblage. Chester and the winemaking team undertake an extensive barrel tasting process to determine the final blend. Footbolt does not undertake fining or filtration prior to bottling. Alcohol 14.5%