Vinification takes place purely by gravity, without the use of pumps and a philosophy of minimal intervention is followed to respect the characteristics of the fruit and its provenance. Fermentation took place at carefully controlled temperatures with several tastings per day to achieve the desired characteristics, culminating in 24 days maceration. The wines were transferred to French (80%) and American (20%) oak barrels to mature for a minimum of 18 months. Each vintage a combination of 1/3 new barrels are used along with older ones, to ensure the wine develops complexity and elegance for the years to come.