Once the grapes are picked our aim throughout is to preserve the aromatics and fresh flavours by gentle handling, and by keeping the fruit and juice as cool as possible.
Picked early in the morning the grapes are whole bunch pressed and drained without any skin contact. Fermented with wild yeasts at 15ºC so that the wine maintains primary fruit aromas and flavours, and spirit is then added at the appropriate time to stop the fermentation.
The wine is then matured sur-lie in stainless steel tanks, before blending and bottling. Throughout the process minimal handling and attention to detail, ensure that the delicate aromatics are not compromised.
The unique character of this white port is derived from utilising some of the best grapes on the estate to make the core of the blend from the current vintage combined with a splash of older material to provide balance and extra character.