The grapes were gently pressed and the pure must was racked and cool fermented in stainless steel tanks at controlled temperatures of 14 to 16å¡C with selected yeasts. The wine did not go through malolactic fermentation, in order to retain the desired crisp and fresh style. It was vinified without the influence of oak to retain the purity of fruit. The wine was carefully blended with the Ugni Blanc imparting characteristic acidity and freshness, Clairette adding green apple and fresh citrus notes and the Sauvignon Blanc offering crisp vivacity to the richness of the unctuous Chardonnay. The wine was gently filtered prior to bottling.