After crushing and de-stemming, the must was chilled to 12°C. The free run juice was kept separate from the pressings juice, then cold settles. Once settled, the clear juice was racked and inoculated with selected white wine yeast and fermented at 12-15°C for approximately 13 days. At the completion of the alcoholic fermentation, the wine was racked off yeast deposits, stabilised, fined and filtered for bottling.