The grapes were picked in two separate lots, one week apart to maximize ripeness and flavor. The 2nd 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 termperature between 11 - 14 degrees celcius and took 21 days to complete. As with our other Riesling, the fermentation was stopped to leave a small amount of residual sugar to balance out the acid in this wine.