The grapes are chilled to 3ºC. 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 8ºC to capture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2ºC. Fermentation in barrel continues until the wine is dry. The Semillon is fermented on natural yeasts and matured for 11 months in 30% new French oak, some older barrels and one 500 L barrel.

100% Semillon, Alc. 13.5%, Acidity 6.8g/l, pH 3.05, Residual Sugar 2.1g/l, Clone 16 Sem GDI.