Decomposed granite over iron-rich clay subsoil. Depth of the soil ranges from 70 to 130cm. Fine textured gravel to coarse fragments on the uppermost slopes, and broken up claystone in places.

The grapes are packed in to large-surface area crates to limit pressure on bunches. The day’s harvest is cooled down overnight to 8ºC in the winery’s refrigerated cold room. Bunches are sorted on a conveyor, destemmed, and fall directly to the fermenter. These vineyard parcels also contain a discretionary percentage of whole bunches/stems, which vary substantially between each site. Cold maceration ensues for 5 to 6 days at 8 to 10°C. All parcels are fermented by indigenous yeasts, and only pigeage (punching down) applied for extraction. The wine spends approximately 15-25 days on the skins before pressing. After pressing, it is racked and left to complete its malolactic fermentation and maturation in barrel. Very little sulphur was added to the wine before fermentation.