This wine consists of only one cultivar, Sauvignon Blanc. The grapes were handpicked and grapes were selected out of our best block of Sauvignon Blanc, 350m above sea level.  The grapes came in at 22.5 Balling, were destemmed and pressed.  The juice was inoculated with a yeast strain and fermentation took place for a period of 22 days at a temperature of 13.5 Celsius.  After fermentation, the wine was kept on its lees for a period of 5 months before it was prepared for bottling.