When the flavour spectrum enters the desired range the grapes are machine harvested . Grapes are pressed and the juice gel floated and inoculated at the winery. Cool fermented using an aromatic yeast. Once the wine is deemed in balance the ferment is stopped, the wine is then cold stabilised filtered and bottled. Very similar process as used for our Sauvignon Blanc but with higher ph and lower acidity the wine seems sweeter and less aggressive.
