All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5°C. Grapes are then crushed, destemmed and pressed. Dry ice (CO₂) is used during this process to prevent oxidation. The juice settles in stainless steel tanks for 48 hours at 8 °C. The clear juice is then racked from the thick lees and inoculated with yeast. Fermentation takes place at 12°C and takes an average 20 days to complete. After fermentation, the wine is given a low dose of sulphur and left on the lees for three months before it is blended and bottled.
