Harvested in the fall of 2017 the grapes were gently handpicked and transported to the winery from two Naramata Vineyards. The grapes were hand sorted to remove unwanted clusters and debris to keep the fruit as pure and pristine as possible going into the press. The grape clusters were whole cluster pressed in 2 press loads, after pressing the wines were sent to stainless steel tank for primary fermentation.
The must was fermented with a selected yeast strain to boost the natural fruitiness and help enhance the thiol aromas of this grape variety. Fermentation temperatures ranged between 12-16 degrees to help release more floral and aromatic aromas. A second enzyme was added at 9 Brix of sugar remaining in the fermentation to help liberate the beta-glucosidase compounds in the juice and to help enhance the aromas.
After alcoholic fermentation was complete the wines were chilled to -2 for cold stabilization, and treated with a bentonite fining to provide heat stability. The wine was then left in stainless steel vessels to age and mature, the final filtration and bottling took place in April 14, 2018.