The grapes are harvested in mid-February at night, where the nighttime temperatures are taken advantage of, they are picked early in the season in order to retain crisp acidity and lively lemony characteristics. On reaching the winery they are promptly crushed and gently pressed. The juice is then inoculated with yeast strains specially selected to enhance the naturally occurring fruit characteristics, before a long, cool fermentation in stainless steel. After settling, the wine was stabilised and filtered before an early bottling