Ripe Gewurtztraminer with dark gold-pink skins was hand-picked, destemmed and crushed into vat where it underwent a cold soak at 8 degrees Celsius for 5 days to extract flavour phenolics. It was then brought up to ambient temperature to allow wild yeast to kick into action and ferment the must. After 20 days on skins, the wine was pressed off and settled in tank, then racked gently a month alter, before being hand bottled. No finings or filtration were ever employed.
