Lovely Merlot, a lot bigger bunches than I have at home:
Pre ferment carbonic maceration and fermentation with wild yeast. Using a water jacket to heat the must to about 30 degC for fermentation
Re-mix the pressings back in to add strength. They simply send off 20% of their ferment to industrial users - distiller medical alcohol etc - because it doesn't make the grade for them.
They only re-use 20% of their aging barrels and send the rest out too. He talks about "tannin support" and "acid support" which is a very nice way to think of it.
In St Emilion the limestone was heavily extracted in mediaeval times which left a big hole that could serve as a cellar. And this winery uses it beautifully.