After blending, the wine begins its lengthy, cool secondary fermentation in bottle and is laid down for up to two years while yeast autolysis and maturation take place. This is followed by traditional hand-remuage, disgorgement and dosage, after which the finished wine is given a further period of bottle ageing before release.

In exceptional years we shall make limited quantities of barrel-fermented still wine from low-yield Chardonnay clones.