All parcels are handled with the aim of retaining the unique, pristine fruit flavours of Verdelho grapes without any complicating winemaking derived influences. A range of winemaking techniques are employed, aimed at the retention of primary fruit characteristics, focused on maintaining cool temperatures for the fruit at harvest, to transport to the winery, through to pressing. Viniculture between midnight and midday, the juice is only ever handled under cover of inert gas to avoid air contact. Cool fermentation temperatures were maintained to minimise the influence of yeast on the flavour profiles. Post ferment the wine was racked off lees promptly, before blending and fining, stabilisation and filtration. Approx 14.5%