The Chardonnay is hand-picked from a selected parcel and whole bunch pressed. The juice is then chilled to stabilise it overnight before being racked to 400-litre barrels for alcoholic fermentation, with a mix of selected and natural yeasts. The Cabernet Sauvignon, Merlot and Syrah are also hand-picked from selected parcels and undergo alcoholic fermentation in separate small tanks, with daily pigeage. The hand-pressed juice is racked to barrel before alcoholic fermentation is terminated and goes on to complete both alcoholic and malolactic fermentation. The wines are monitored throughout their ageing and the eventual selection is made of the barrels which are used for this premium range of wines.