Vineyards are selected on the basis of their suitability to yield fruit that is ideal for the production of sparkling wines. At the lower Yarra Valley floor these are generally east through to south facing slopes, though in the upper Yarra the aspect is not so critical. Fruit is whole bunch pressed to avoid colour and phenolic pickup. Juices are racked to a combination of fermenters and oak barrels for vinification at warmer temperatures to blow off the fruitiness. Rococo completes full natural malolactic followed by an extended term on sedimentery lees, where it is infused with luxurious biscuit characters before being treated to a secondary fermentation and bottling. Alcohol 12.0%