Grapes were machine harvested in the coolest part of the day to avoid phenolic extraction. Each of the three parcels were picked at different ripeness levels to provide complexity of flavours. Free-run juice cut at 520L/T with pressings going to separate tank. Free-run fractions were clarified and fermented under temperature control (12-15degC) using specific German yeast strains.

The fermentation was slow and steady with a drop of between 0.6 and 1.2 Be per day. Pressing juice was hyper-oxidised to reduce bitter phenolics and left to settle naturally prior to clean racking and partial fermentation in old French oak barriques with indigenous yeast. Post-fermentation each parcel was lightly fined (using Vegan friendly vegetable protein), blended, and stabilised prior to bottling.