The grapes are chilled to 3°C. The bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. Selected parcels of the grapes undergo a period of skin contact, at 8°C to capture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2°C. Fermentation in stainless steel tanks continues at 12° until the wine is dry.

100% Sauvignon Blanc, Alc. 13%, Acidity 6.4g/l, pH 3.29, Residual Sugar 2.2g/l, Clones SB 316, 317.