The grapes were handpicked from the two different blocks at their optimal ripeness. After being lightly crushed the grapes were allowed skin contact for 4 hours after which a portion of the juice was drawn off to ferment separately. The juice was cold fermented at 12 – 16°C in stainless steel tanks with cultured yeast specifically suited to rosè. Reductive winemaking techniques were used to ensure minimal contact with oxygen, thus preserving the fruit character. The wine underwent lees contact for a short period of time to add complexity and mouthfeel. Bottling followed after a light fining, cold stabilisation and filtration.