The whole bunches are delivered to Piccadilly, de-stemmed and gently crushed into a mix of potter heading down- board and 1.5 tonne open fermenters. The potters are ‘racked and returned' once per day, the ferment is drained away from the skins to another tank and then pumped back up, refloating the cap. The open fermenters are hand plunged up to four times per day, ensuring the floating cap is not allowed to dry out. The alcoholic fermentation lasts up to fifteen days with a further seven on skins to extract the tannins, aroma and flavours. The wine is drained off, the skins gently pressed and the combined wine gravity fed with full lees to barrique. Treated to malolactic with native bacteria for added complexity.