Each parcel of Pinot Gris is harvested at optimum ripeness. Short skin contact adds flavour and texture to the wine. Fermented in stainless steel tanks, we used very select aromatic yeasts to make the wine more intense. We stopped the ferment early to retain a small amount of acidity and natural sugar to give the wine it’s off-dryness. The wine was held on lees for two months to help build mouth feel & texture, then blended and bottled.