The local Pinot Grigio blocks were harvested in the cool of the night to avoid the summer heat and retain the quality of the grapes. The fruit was destemmed and chilled to the bag press, before the juice underwent oxidative treatment to remove any bitter tannins and red colour imparted by the Pinot Grigio grapes‰Ûª red skins. Clarification took place immediately selected yeast strains initiated fermentation within 48 hours of the harvest. A slow, cool fermentation was carried out at 14 to 16å¡C. The wine was rested on its lees for a short period before it was stabilised, blended and filtered, showcasing its fresh and varietal fruit flavours.