Weisser Riesling was harvested at 22 degrees balling. The harvesting was done extremely gently into small lug boxes, and the grapes transported to a shed where they were carefully laid out on racks to dry. Blowers were rigged up to keep the air circulating. The grapes were 38 degrees balling when we pressed them. Five tons were harvested, which have yielded 900 litres of wine.