After harvesting in the cool of dawn the winemaker and cellar crew worked meticulously to ensure that the juice was handled as gently as possible, avoiding oxidation and maintaining freshness. Cold settling of the juice at 1oC for a week ensured a crystal clear juice was admitted to fermentation. Different vineyard parcels were fermented with different yeast strains to add a layer of complexity to the wine. The wine has been held in temperature controlled vessels throughout its life at 10-12oC to maintain freshness and avoid premature aging. This wine displays a distinctive elegance and clarity of fruit.