The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. A number of yeasts were used to help create a spectrum of aroma’s and texture with average fermentation lasting around 3 weeks. The tanks were then topped up and stirred (battonage) without sulfur for 10-12 weeks. After the wine had gained some lees texture it was lightly fined with Casein and Isinglass and stabilised for bottling.