Fruit is picked in the cool of the early morning and goes directly to press where the free run juice is run off to tank to settle. We retain a relatively high level of solids in the ferment - half of which is done in tank with regular movement of lees and half is done in used French hogsheads with regular "battonage" of the lees to build flavour and texture.
We do not encourage malolactic as we want to preserve the crisp, citrus fruit profile.