The assorted blocks of Chardonnay vines are grown to altitudes between 840m and 500m. These sites produce a diversity of parcels from which to assemble a well balanced and complete wine. Following an evening and early morning harvest, fruit is transferred to the winery and tipped directly into the press for a slow, gentle cycle, ensuring only the finest free run juices are extracted prior to a short cold settle. Batches are racked to a selection of new and seasoned French oak barriques, taking along a substantial amount of press solids. A mixture of natural and inoculated yeast ferments encourage complexity. Parcels are stirred regularly and treated to several months maturation before assemblage.