The hand-picked fruit was delivered to the winery where it was hand- sorted and whole-bunch pressed. It was then clarified in stainless steel tank by flotation after which the clear juice was racked to stainless steel and inoculated with multiple yeast strains for primary fermentation. This was controlled to a maximum of 18°C and lasted for 11 days before all of the sugar was depleted. Once the wine reached dryness, it was racked off fermentation lees and prepared for bottling. We undertook fining trials and determined that none improved the balance and the wine remained unfined, apart from with bentonite for protein stability. After cold stabilisation and sterile filtration, the wine was bottled on 1st July, 2024.
