Each variety was harvested separately when it had reached optimum ripeness. The winemaking process was managed in order to respect the characteristics of each variety and the terroir it was grown in. The grapes were destemmed, cooled down to 8å¡C and transferred to the press to extract the must. Particular attention was paid to the pressing to ensure that only the first, highest‰Ûquality juice was retained. The juice was then left to settle to obtain the precise aromatic profile specifically aimed for in Hampton Water. Fermentation lasted between 15 and 30 days, depending on the degree of clarification and the temperature. Approximately 20% was aged in oak, adding subtle complexity. Finally, after light fining, the wine was bottled early to preserve its fresh and fruity character.