In making this wine the estate have endeavoured to use traditional Burgundian methods. After picking the fruit was selected by hand so that only the best was retained and put into small vats. These were kept cool for several days and then allowed to warm. At this stage natural fermentation commenced due to the action of the grapes�۪ own wild yeasts. During the fermentation phase the cap of fermenting grape skins was gently submerged twice daily, using a manual plunger, to keep them moist and healthy, while avoiding extraction of rough tannins. When fermentation had finished the grape remnants were left in the wine to help give it structure and mouth feel. The wine was subsequently drained and put into barriques made by selected Burgundian coopers. When the weather warmed in the spring after harvest, the wine underwent spontaneous malo-lactic fermentation through the action of its own indigenous micro-organisms. This wine was clarified by racking prior to bottling.