The grapes were picked in two separate lots, twelve days apart to maximize ripeness and flavor. The first lot of grapes were whole-cluster pressed, with 14 hours of skin contact, before pressing.  The wine was then stainless steel fermented with minimal intervention.  The fermentation was at a low temperature between 11 – 14 ⁰C and took 21 days to complete.  As with our other Rieslings, the fermentation was stopped to leave a small amount of residual sugar to balance out the acid in this wine.