Carefully selected grapes from certain clones within our vineyard were de-stemmed and crushed and a proportion of the juice was removed from the crushed grapes to be fermented separately (for use in our Sussex Rose) before the remaining juice was fermented in small batches on its skins. This is known as the ‘saignee’ method (literally bleeding off) and helps to concentrate the juice for the red wine. Soon after the alcoholic fermentation, the wine was filled into barrels for maturation over 12 months. 100% underwent MLF during the warm summer of 2020. After blending the wine was bottled without finning or filtration under cork to allow gentle micro-oxygenation in the bottle.