The grapes were hand-picked at daybreak. Picking was done berry by berry, carefully, only selecting berries with Botrytis fungus. The grapes were gently crushed, de-stemmed and underwent 12 hours of skin contact at low temperatures and occasional stirring. Pressing followed and entailed very slow and gentle fractional pressing. The juice was fermented using a yeast selected in Austria. Fermentation was stopped through chilling, to gain the required sugar / acid balance. The wine was stabilised & filtered before bottling. The wine was bottle matured for two years prior to release.