in the cellar : Picked in two batches at 22 and 24ºBalling. The former gave floral, wispy fruit and the latter had 30% botrytis for a honeyed sweet and sour character. Destemmed and given overnight skin maceration. Only free run juice was used. Settled at 15 - 18ºC. Fermentation followed at 18 - 20ºC. This was stopped at about 2.0ºBalling by chilling and centrifuging. Stabilised and filtered before bottling.