Grapes are all hand picked and vinified on skins as separate varietals, treated to a course of pumpovers and délestage throughout the ferments. Upon completion, components are rested for a term of extended macerations, three weeks for Cabernet Sauvignon and Franc, a fortnight for Sangiovese. Batches are devatted and transferred to a selection of completely new French oak barriques for spontaneous malolactic. Components are assembled and matured for eighteen months, periodically racked, barrique by barrique, followed by a further year's bottle ageing before release.