The fruit for this wine was destemmed, crushed and pressed immediately to avoid extended skin contact. The naturally settled juice was racked clear and inoculated for ferment. The wine was fermented at cool temperatures to retain fruit purity before being stopped when the ideal acid and sugar balance was achieved. The wine was then stirred on lees for several months resulting in enhanced texture. It was gently fined, filtered and bottled on the 4th of November 2015.