The gentlest techniques were used to coax out complexity, such as: ‘en passerillage’; the post-harvest drying of the grapes. They were placed on paper raisin trees in the shade of the vine itself, which allowed for a slight dehydration and concentration of the grapes. Significantly it encouraged the lignification and maturation of the stems, an excellent source of tannin which supports the structure of the wine. Vinification took place in stainless steel with 50% whole clusters, which slowly released the grape sugar into the fermenting must, creating a much slower and controlled fermentation. This clean fermentation is called ‘reductive élevage’; it protects the fruit and freshness of a wine as it ages. Minimisation of oxygen ingress was accomplished through substantial lees retention, infrequent (or no) racking, more frequent barrel topping and the utilisation of larger and less porous storage vessels. The wine was aged for 12 months in used puncheons and stainless steel and bottled without fining or filtration.