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Redding ‘beginning to see a bit of progress’ with GP16

Redding ‘beginning to see a bit of progress’ with GP16

Pramac Ducati rider Scott Redding says small changes to his riding style in recent MotoGP events are finally yielding progress in his adaptation to the GP16.

Redding – who will join Aprilia next season after losing his ride to Jack Miller – has struggled for much of the 2017 season aboard the GP16, with the Briton scoring just two top 10 finishes prior to his home round at Silverstone two weeks ago.

Mirco Lazzari gp/Getty Images Sport

Since the Czech Grand Prix, small adjustments to the way he rides the GP16 have seen him find more consistency with tyre wear and fuel consumption.

This has allowed him to improve his feeling on the bike, which he demonstrated with an eighth-place finish at Silverstone – his first top 10 result since the Argentine Grand Prix in April.

“I’m adapting slowly – it takes time, but I think step by step, after Brno we made a step, in Austria better, here (Silverstone) a bit better,” he said.

“It’s not been easy and I need to keep working at it – it takes a long time to conquer.

“It’s more just throttle control, how to brake, trying to keep the rhythm, keep the speed, knock the mistakes, a lot of small things (I have worked on).

“It’s a lot of little things, trying to understand tyre drop, how to make it a bit more consistent, and that’s what I’m finding the most is consistency, with the tyres, with the laps.”

Shaun Botterill/Getty Images Sport

While adapting to the GP16 is still taking longer than hoped, and the bike still proving tough to ride, Redding is pleased with the progress he has made since the start of the season and is determined to carry it on.

“I’m really happy with the work I’m doing at the moment. I’m taking my time, but I’m actually seeing a bit of progress, even though the bike is not easy to ride.

“It’s working and it’s showing. Fuel consumption is good, tyre wear is good, it’s getting better.

“So I need to keep working in this way, not to go off the line at all and keep taking small chips away.”

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