All grapes are selected from specific vineyard parcels which are hand harvested and cooled overnight. Bunches are de-stemmed by our automated de-stemming and sorting unit. Instead of crushing the berries, the berries are rather perforated with our cyclone crusher using centrifugal force to rupture the skin wall. Fermentation commences in open plastic fermenters with no cold soaking, as to avoid pyrazine extraction. The must is inoculated with yeast and fermented until dryness, with manual punch downs and pump overs at regular intervals.