Grapes were harvested between 21˚ - 22˚B from a selection of vineyards. Gentle pressure was applied by using a pneumatic bag press to capture the delicate fruit components. The wine was made reductively to prevent any oxidation and to ensure that the natural flavours of the grapes could be retained. Fermentation happened slowly in temperature-controlled stainless-steel tanks for 18 days at 13˚C.