Close attention is paid to sunlight penetration of the canopy and soil moisture levels to achieve the best results. Harvested during the early hours of the morning to ensure the grapes remain cool. All fruit is crushed and destemmed through the utilisation of tipper tanks and state of the art technology that allows gentle, more efficient processing. A portion of the juices are given several hours of skin contact to encourage the release of flavour precursors. The fermentations are cool and prolonged, inoculated by a variety of yeasts to achieve added complexity within the aromas and flavours. Post fermentation, Nobilo is settled and racked off finings, cold stabilised and sterile filtered prior to bottling. Approx 13.0%