After being lightly crushed the grapes were allowed skin contact for 8-12 hours after which the free run and pressed juices were separated. The free run juice was cold fermented at 12 – 15°C. The juice was inoculated with a select yeast culture and fermented in stainless steel tanks. Reductive winemaking techniques were used to ensure minimal contact with oxygen, thus preserving the fruit character. The wine underwent lees contact for 7 months for added complexity and mouth feel.