Grapes are hand-picked and sorted in vineyards, early morning to ensure cool and good quality grapes in cellar.
Grapes are gently crushed and then pressed in a small basket press. The juice flows into a barrel, where a small dose of sulphur is added and cooling, then left to settle for a day. It is then racked off the lees to a 700L barrel where spontaneous fermentation occurs after a day or two. After primary fermentation, the wine is sulphured up to inhibit malolactic fermentation. After a few months the wine is racked off the lees, unfined and unfiltered. Bottled rather earlier than the rest of the white wines in Malgas.