The grapes, naturally chilled by cool early morning temperatures, were harvested and then processed without delay. Whilst in the press, the fruit underwent a short period of skin contact to extract additional aroma and flavour compounds locked away in the skins. This helps create a more complex and savoury Riesling with good richness and textural mouthfeel. The enhanced juice was fermented slowly at very low temperatures in stainless steel vessels to maximise freshness and retain subtle fruit aromas and flavours. Bottled early under screwcap to lock in freshness. The enhanced juice was fermented slowly at very low temperatures in stainless steel vessels to maximise freshness and retain subtle fruit aromas and flavours. Bottled early under screwcap to lock in freshness.