Selected hand-picked grapes were delivered to the cellar in the early morning, then covered with a blanket of dry ice pellets during off-loading. Before there was any skin contact in special designed separators, the must was chilled down by a special mash-cooler. Only the free run juice was selected to settle for three days with lees stirring once a day – this helps to increase the aromas and full mouth feel of the juice. The juice was then racked to a stainless steel fermentation tank and a fermentation aid was added during the inoculation with a selected yeast strain. The initial fermentation was done at 16˚C and thereafter completed at 14˚C. The wine was tasted regularly during the fermentation process. For eight months the wine was left on the secondary lees with a light filtration before bottling.