The grapes were placed in cooling chambers where the temperature was rapidly lowered from 28 to 30å¡C to just 4 to 6å¡C within a few hours. Having been chilled, the grapes were destemmed, crushed and cold soaked at temperatures of 8å¡C for approximately four to six hours (hence the name of the wine ‘4-6H’ ). The entire batch was then pressed and the free-run must and first press juice were retained. Fermentation took place with selected yeasts at controlled temperatures of 16 to 18å¡C and lasted for two weeks. The wine was gently fined, cold stabilised and underwent minimal filtration prior to bottling.