Remaining true to our commitment to make quality Riesling expressing pure regionality, only juice which ran free from the press without applying any pressure was used to make this wine, from carefully selected parcels from our Bayes and Irelands vineyards.  Following crushing, de-juicing and juice clarification, a steady fermentation in stainless steel tanks proceeded for two weeks at 12—14°C to retain the delicate Riesling bouquet. The wine has been protein and cold stabilised to normal standards before bottling.