Vines grown to low yielding sites in Central Otago are closely managed throughout the growing season to encourage development of strong varietal expressions and fine tannins. The winemakers monitor ripening in the lead up to vintage ensuring optimum flavour ripeness at harvest. Fruit is carefully hand picked and transferred to a combination of small and large open topped fermenters. Grapes are cold soaked for three days prior to vinification, whilst gentle cap management ensures a fragrant and silky textured wine. After several days on skins, Essenze is pressed into a selection of new and prior use French oak barriques for a term of maturation.