Pinot Gris is picked at optimum levels of ripeness and treated to a cool fermentation, leaving some residual sweetness to create a drier style. Berries are evenly coloured with a typical shade of light grey, flecked by red and pink. Fruit is crushed and destemmed, a portion of the juices are given several hours of skin contact to release the flavour precursors. Fermentation is carried out exclusively in tank, inoculated to yeasts selected for their ability to accentuate the aromatics and mouthfeel. The slow, cool ferment is stopped early to provide a touch of residual sweetness on the palate. The final wine is cold stabilized, fined and sterile filtered prior to bottling.