The Winery has been designed to maximise the use of gravity in all parts of the winemaking process, to minimize the stress on the fruit in much the same way, perhaps, as a new borne is tenderly looked after by an anxious parent! 
The grapes are fermented in large hand-rotated french oak fermentation barrels. The use of pumping equipment is avoided where ever possible, with all transfers & "pump-overs" being gravity driven. 
It's a very small operation ~ with the winery designer quipping, with a hint of amusement, that this is the smallest fully equipped winery he has ever designed...
 It's a small operation - the winery designer remarking with a hint of amusement that this is the smallest fully equiped winery he has ever designed....