The fruit was hand harvested and transported to the winery's cool store where the bins were chilled to 2 – 4°C. Once down to temperature the fruit was de-stemmed and lightly crushed to give some skin contact and then pressed and cold settled for 48 hours. The clear juice was racked and inoculated with VL3, a yeast that promotes aromatic production but not at the expense of texture. At around 12g/L sugar the wine was chilled to arrest the ferment. The wine was further kept on cold for around 12 weeks and stirred weekly. After this period of battonage the wine was fined with casein and isinglass and stabilised for bottling.
Harvest date: 4th April 2010