Fruit was machine harvested at night when coolest and transferred to the winery to be immediately destemmed and crushed into the press, thus preserving freshness. The must was gently pressed to tank with a careful press cut made separating free run and pressings. The wine was settled and the clear juice racked to tank for a cool fermentation with an inoculated yeast strain. The wine was fermented to complete dryness, then rack from its lees and blended before fining, stabilisation and early bottling to preserve freshness.