“The fruit is harvested when we start to see a synergy of citrus flavours with acidity. Pressed gently with only the delicate free run juice being used, the juice is settled to clarify before being fermented cool in stainless steel to help preserve fruit flavours. A short maturation period on lees during autumn and winter helps to develop the flavours of the wine before it is prepared for bottling in spring.” Warren Proft, winemaker