All grapes were harvested in the early morning. The grapes were pressed immediately. Following natural settling, the juice was fermented in stainless steel tanks at around 14 to 15 degrees Celsius for two weeks. The wine was then racked from the gross lees and remained on the fine lees until just before bottling.
The 2018 harvest was challenging due to one of the driest seasons. The night temperatures were overall low with exceptional cold weather conditions. The vineyards showed good and balanced growth in general without excessive or vigorous growth. The water supplies were sufficient in most cases to ripen the harvest while the ripening period was also cooler than usual as well as very dry. The grapes have good acidity levels and lower pH levels and didn’t struggle to accumulate the sufficient sugar levels in general. The season was characterized by healthy grapes with good flavour and full-bodied characteristics.