Throughout the course of harvest, fruit is selected from progressively later ripening vineyard blocks, commencing with the stonier free draining sites. Grapes are destemmed and transferred to tank where the free run juices are separated, the remaining fruit is lightly pressed. Juices are cold settled to a clear state, racked into fermentation tanks and inoculated with a select range of yeasts for added complexity and aromaticness. Treated to a slow, temperature controlled fermentation at 12C to 14C, after completion and a short period of yeast lees contact, components are racked for assemblage and bottled young to ensure the fresh, crisp and elegant varietal characters are retained.