Grapes are all hand picked and chilled overnight, before being destemmed and hand sorted as single berries into small open fermenters. Three days of cold soak are followed by eight days of vinification, while being hand plunged twice daily. Batches are gravity drained, aerated and returned to skins daily during the peak of ferment. Upon completion, half the components are held on skins for a fortnight to develop tannins. The balance is drained at dryness into an airbag press and racked off gross less to oak for malolactic. Components mature eleven months in a selection of seasoned and new, Burgundy coopered French oak barrels, to be racked again and bottled without any fining.