Machine harvested and fully fermented and aged in temperature controlled stainless steel tanks, this wine has been created to allow the fresh complexities of the fruit to shine through without the need for any oak influence. After harvesting the grapes for this wine were transported a short distance to the winery before being gently pressed. Cold settled over 48 hours, the resulting clear juice was racked into tanks for inoculation with yeast carefully selected to retain fruit purity. After fermentation at reasonably coolish temperatures, the wine then underwent secondary malo-lactic fermentation before being aged in tank. Lees stirring was employed to build texture and complexity while still retaining fruit freshness, before being filtered and bottled in mid-January without the need for any fining.