Grapes are hand picked early in the morning to retain freshness and fruit flavours. They are crushed and destemmed into the press giving the juice some skin contact before being separated. Only the free run juice is used. The juice is settled and cold fermented (12 – 140C) in stainless steel tanks to enhance the varietal characters. After fermentation, the wine is left on the lees for six months before being racked, fined and stabilized in preparation for bottling.