Jim considers his team to be farmers first and foremost. They work tirelessly to limit yield and create a uniform balanced crop. Once the fruit is picked at optimal ripeness, it goes through a number of sorting passes before it finally reaches the fermenter. Once the grapes reach the fermenter, they undergo a period of cold soaking before fermentation is kicked off. The process at Andremily is very hands-on: We monitor each fermentation very closely, and work to optimise extraction at each point of the process. Once the fermentation is complete the finished wine in pressed, and goes directly into French oak barrels of which 60%-70% are new. Andremily typically will spend 22- 28 months in barrel before bottling.