The fruit is hand picked early in the morning to retain freshness, then placed into the cool-room to chill further overnight. The next morning, the whole bunches are tipped into the press. The free run juice is gently pressed off to a stainless steel holding tank and allowed to settle naturally overnight. The slightly cloudy juice is then racked to a mixture of new, second and third use French oak barrels. Fermentation occurs spontaneously and completed via wild fermentation. Once primary fermentation is concluded the wine is sulfured to ensure freshness and that secondary fermentation does not take place. The wine is aged for nine months in barrel, with occasional stirring of lees to gain complexity and texture prior to bottling.