In terms of 'winemaking' they like to keep things as simple as possible. To try and achieve the wines we want to make, they feel the best methods are being hands off, while being very hands on. In other words they pay serious attention to the wine but we do not manipulate the wine. They believe the best way to express site and fruit is to show just that. They do not use cultured yeasts, enzymes, fining agents, etc. throughout the winemaking process. They only use older oak and try our best to find larger format barrels. They allow our wines to stabilise naturally if they so want to. Essentially a minimal amount of SO2 (which is our friend) is the only thing added to our wines.