The Brown Brothers team settled on Chardonnay as primary component for the final wine. The body, weight and length of palate was embellished by Sauvignon Blanc, which brought a measure of aromaticness and herbaceousness. Pinot Grigio was included for complexity and definition. Grapes are harvested in separate parcels at baume levels ranging from 11.5 to 13.0 throughout the night to maintain freshness and aromatic qualities, followed by inoculation and a cool, temperature controlled fermentation. Everton is completely unwooded and has received no oak contact so as not to inhibit the complexity of fruit. Everton is bottled immediately after vinification is completed with an alcohol of 13.0%