Throughout harvest, fruit is selected from progressively later ripening vineyard blocks, commencing with the stonier free-draining sites. Upon receipt to the winery, the grapes are destemmed and transferred to the tank presses where the free-run juice is separated and the remaining fruit lightly pressed. The juice is then clarified to a clear state, racked into stainless steel fermentation tanks and then inoculated with a select range of yeasts for added complexity and aromaticity. A slow, temperature controlled fermentation is undertaken and after a short period of yeast lees contact, the wine is racked for final blending, then bottled young to ensure that the fresh, crisp and elegant varietal characters are retained.