Hand-picked in the cool of the morning in early April, the grapes were gently whole bunch pressed.
Free run and pressings juice were kept separate. The free run juice was fermented in stainless steel using an aromatic yeast. The fermentation took place over 21 days to retain freshness and varietal characteristics. The pressings were separated, fermented in stainless steel and then transferred to seasoned oak puncheons for texture. The pressings and free run juice were aged separately but blended back together approximately 8 weeks prior to bottling.