Handpicked on 14th February 2021, the fruit was immediately whole bunch pressed to stainless steel and settled for 48 hours. The juice was then racked and fermented with an aromatic yeast strain at cool temperatures in stainless steel to retain freshness and enhance varietal character. A small portion was fermented in older French oak barriques to add complexity. Following some lees ageing to enhance texture the wine was blended and bottled.