The cold grapes were crushed and lightly pressed. Cold settling followed immediately at ultra low temperatures. The free run was kept separate to ensure that only the finest juice was used to ensure a wine of premium quality. This juice was then very slowly fermented using selected yeast strains to enhance the natural fruit aromas of the grapes individual component wines were selected to create a delicate, crisp and refreshing style of wine showing elegance, finesse and concentration. ensured a crystal-clear juice was admitted to fermentation. Different yeast strains were used to add complexity to the wine and to build additional mouthfeel, as well as, to add fruitiness. Similarly, some parcels were racked off lees immediately while others were left on the yeast lees for several months to maintain freshness and gain a doughy complexity which develops into a savoury nuttiness with age. Several judicious racking were used to clarity the wine rather than filtration in order to preserve the wines’ freshness. The wine has been held in temperature controlled vessels throughout its life at 10-12oC to maintain freshness and avoid premature aging.