The Chardonnay was pressed in whole bunches using a traditional, gentle Coquard basket press – as used in the Champagne region and unique to the UK – to preserve the delicate fruit flavours and aromas. The Pinot Noir was crushed and destemmed, and after a brief cold soak was fermented on its skins to achieve good colour and fruit character. Fermentation took place in stainless steel tanks with selected yeasts. Malolactic fermentation took place and the young wine rested on its lees for nine months, prior to bottling. After blending, the wine underwent a slow secondary fermentation in bottle and the wine spent three years on its fine lees, imparting complex flavours and textural finesse. Dosage at 10 grams per litre.