The winery has been designed to maximise the use of gravity in all steps of the winemaking process to minimize the stress on the fruit. The use of pumping equipment is avoided where possible,

The grapes are fermented in 600 litre hand-rotated french oak fermentation barrels, with transfers & "pump-overs" being largely gravity driven.

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....