The grapes come from three hectares of vineyard within the estate, from vines with an average age of 30 to 35 years, which produce low yields of concentrated fruit. The vines face a south-easterly orientation, maximising exposure to the sun to assist ripening of the berries. The soils are 50% clay flint, which impart smoky mineral characters and 50% clay limestone, resulting in elegant and fresh wines. The vineyard is currently in conversion to organic status, indeed the farming methods used over many years have followed these principles. Vineyard management techniques include ploughing the soil instead of using herbicides, growing cover crops between the rows of vines and sexual confusion of predators, to maintain the health of the vines and the biodiversity of the environment.
The grapes were carefully selected and underwent a cold pre-fermentation maceration followed by gentle crushing. At the beginning of fermentation, which took place with selected yeasts, regular ‘pigeage’ or punching-down of the cap took place, submerging the skins into the juice to extract the desired levels of colour, flavour and tannins. Once fermentation was complete, 50% of the wine was aged in stainless steel tanks, while the remaining 50% was matured in 600 litre French oak barrels. The wine was bottled without fining or filtration.