We aim for the highest quality, hand-crafted, single varietal wines made from careful fruit selection in our own vineyard, harvested in the cool of the morning, kept in the shade, gently crushed within 20-30 minutes of picking, cold soaked, and fermented in small batches (typically 900 to 1500 litres) under controlled temperatures with hand plunging and pump-overs, seasoned with French and/or American oak and clarified by cold settling with 3-4 barrel rackings in 12 -18 months, avoiding finings and with minimal or no filtration.

After maturation for 12 to 18 months the wines when judged ready are bottled by gentle vacuum or gravity fillers and either hand corked (technical Diam corks for the longer lasting reds) or screwcapped (for the Pinot Grigio and Rose). The red wines are bottle-aged in the cellar at 14 t0 15 degrees C for up to 2 years before release.