The grapes were picked at the coolest time of the day to protect the fruit, and it was harvested in two picks enabling the winemaking team to capture true varietal flavours in the fruit. It was then crushed and pressed and allowed to cold stabilise in stainless steel tanks. Fermentation was conducted in stainless steel, and the wine was bottled early to retain its crisp varietal characters.
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The grapes were picked at the coolest time of the day to protect the fruit, and it was harvested in two picks enabling the winemaking team to capture true varietal flavours in the fruit. It was then crushed and pressed and allowed to cold stabilise in stainless steel tanks. Fermentation was conducted in stainless steel, and the wine was bottled early to retain its crisp varietal characters.
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