A full range of winemaking techniques is used for our reds and whites. The use of heat exchangers and refrigerated storage is coupled to gentle tank pressing and controlled fermentation to protect delicate fruit aromas. Rotary fermenters enhance colour extraction for red wines. French and American oak barrels are used sparingly in the fermentation and maturation of some wines; always to enhance, never to dominate the natural fruit flavours.

In total contrast the fortified cellar remains the domain of ancient barrels gently nurturing their precious contents for decade upon decade of ageing to mellow maturity. Our ancient soleras are nurtured by our winemaking team. The skilful art of blending, handed down to Colin by his forebears, is painstakingly carried out to ensure consistency of quality and the perpetuation of the Campbells style - from the most youthful muscats and tokays to the richest and most complex rare classification.