The Alvarinho grapes were all hand harvested. Upon arrival at the winery, the fruit was fully destemmed and immediately cooled. The grapes were gently pressed at low temperatures to preserve the delicate aromatics, followed by a cold static decantation for three to five days (with the lees removed within the first 24 hours). Fermentation took place at controlled temperatures between 15-16°C. The wine was aged for six months on lees with frequent batonnage, with a portion (15%) aged in used French oak barrels. After bottling the wine was aged for a further 3 months prior to releae