Transport in small picking bins the fruit is loaded in whole bunches directly to the press.  Minimal rolling and gentle pressure is utilised to extract juice of the purest possible quality.  Tasted regularly the pure free run is separated into stainless steel for rough settling and subsequent fermentation with selected aromatic yeasts.  The next press fraction is also separated and undergoes fermentation in old French oak barrels.  Following a cool fermentation both fractions benefited from extended lees contact of between one and three months.  Careful blending of the parcels was then undertaken and the resultant wine was filtered with no fining or other adjustment prior to bottling.