Fruit is sourced from choice sites, predominantly throughout central Victoria, off vines averaging ten years, including parcels from high altitude vineyards in the Strathbogie Ranges. Soil types vary from sandy loam with some clay content through to very sandy soils on the banks of the Goulburn. Grapes are picked and crushed throughout the cool of the night to ensure retention of the varietal characteristics and preservation of fresh fruit flavours. After crushing, the must is pressed and settled at 0C to 2C. A relatively aromatic yeast strain is added for inoculation, followed by a cool fermentation over a course of two to three weeks, before bottling unwooded and unoaked after a light filtration. Alcohol 13.0%