The riesling from this valley floor vineyard is hand harvested when it has achieved optimal flavour ripeness. It is then transported to a cold storage facility and is snap frozen at -18 degrees Celsius and returned to the winery for pressing towards the end of vintage when the weather has cooled and autumn is in full swing. The frozen grapes are loaded into one of our presses where we slowly and gently press out a beautifully pure and sweet juice. The freezing process traps the majority of the water in the berry as ice, allowing the sugar, acid and flavour to be concentrated into a rich and clear syrup like juice, which is gently extracted over a period of around 5 days. After the pressing process, the grapes remain frozen in the press but there is very little flavour and sugar left, just ice and skins.
The resulting juice is then fermented in a stainless steel tank using an aromatically neutral, yet hardy wine making yeast to slowly convert the sugars to alcohol at low temperatures. Once the ferment has achieved a sufficient, yet low alcohol content, the active yeast is arrested using the tanks cooling system.