The grapes were harvested between midnight and sunrise which ensured the fruit reached the winery as cool as possible. Following a light pressing, the juice was then fermented at cool temperatures to encourage vibrant aromas, texture and overall varietal character. On completion of fermentation, the batches were chilled, blended and lightly fined before being stabilised and filtered only once to produce a bottle ready wine. This minimal handling had helped retain the attractive primary fruit flavours and aromas.
