The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 600 litres per tonne. The juice was cold settled for 48 hours and then racked into 225, 300 and 500 litre older Burgundian barrels for fermentation with wild yeasts. 5% of the barrels were new oak for the 2017 vintage. 20% of the wine underwent malolactic fermentation allowing the wine to retain its original fruitiness and fresh acidity. Although the oak gives this wine its luxurious texture, the philosophy was to ensure the fruit, acidity and pH drove the wine‰Ûªs flavour, rather than obtaining overt, extracted buttery notes from the oak.