The fruit was destemmed and transferred to the tank presses, where the free-run juice was separated and the remaining fruit lightly pressed. The juice was clarified and inoculated with a select range of yeasts for added complexity and aromaticity during the fermentation. A slow, temperature-controlled fermentation at 12-14°C was undertaken. After a short period of yeast lees contact, the wine was racked for final blending and bottled young to retain fresh, crisp, elegant varietal characters.