The grapes are hand-harvested, basket pressed and fermentation takes place in open-top fermenters with hand plunging of the grape cap. The malolactic fermentation takes place in stainless steel tanks. The wines are then aged in 300-litre fine-grain French oak barrels, 25% new, for a year. Tony's knowledge of wine science is such that new technology needs a purpose to be introduced, meaning that the only concessions to the modern age area small laboratory for analysis, stainless steel to line the fermentersand in tanks for blending, and a tiny bottling line.
Blending is carried out after the barrel aging and the wines are bottled with just a light filter. Six months later they are sold through the winery's exclusive mailing list.