The grapes were machine harvested, crushed and pressed through an air bag press in the protective presence of
SO2. Cold tank fermentation was undertaken at between 10 to 12 degrees celcius. Pressings and free run were
fermented separately but combined post fermentation, after which the wines were stabilised and blended. The base
wine was then sent for secondary fermentation which was undertaken in Charmat (pressurised) tanks. Yeast,
nutrients and sucrose were added.