The fruit was picked during the cool of the evening to maintain freshness and purity of flavour. After gentle pressing, only a light touch of fining was used to retain the variety’s natural character and texture. Additional depth and softness were achieved through a portion of old barrel fermentation using wild yeast strains, followed by extended maturation on yeast lees to bring delicate creamy notes that complement the bright natural acidity of the vintage. The wine was then carefully blended, stabilised, and filtered before bottling.