The grapes were rigorously sorted to ensure that only the healthy, ripe clusters underwent the cold maceration process, followed by gentle crushing. The free run and lightly pressed juices were chilled down to 6 to 8å¡C and then cold stabilised for 48 hours. The juice was then racked to stainless steel tanks, where it was fermented with selected yeasts at low temperatures of 13å¡C to 15å¡C for 18 days. 10% of the wine was fermented in second and third use French oak barrels, adding complexity and structure. Aged for five months on its lees, in order to contribute greater texture and aromatic layers.