Soils range from loamy sands to clay loams which are well suited to producing world class riesling.
The fruit was machine harvested in the cool of the morning. The grapes were lightly pressed with only best quality first run juice retained.
The juice was inoculated with the DV10 yeast strain which promotes the natural varietal characters of the fruit.
Following fermentation for 14 days at cool temperatures the wine was racked, heat and cold stabilized, prior to a light fining and filtration in preparation for bottling.
