Grapes are all hand picked and crushed into small 1½ tonnes open topped fermenters, a ortion of whole bunches are included in the cold, A wild indigenous yeast vinification peaks at 32C before being cooled to 28C. A course of good old fashioned daily hand plunging aids in gentle extraction of tannin and flavour. After an extended term on skins, ferments are pressed into predominately new French oak hogsheads for completion and malolactic. Batches are matured for up to two years before assemblage, natural clarification and stabilisation, to be bottled after minimal finings and without filtration, to retain mouthfeel and refined textures.