The selected grapes are destemmed and pressed before being transferred to stainless steel tanks for static fining. Sediments are removed during racking into another stainless steel tank. Natural fermentation takes place for 2-3 weeks within a controlled temperature range of 14-16ºC. Once fermentation is complete, the wine is racked again, separated from its lees, and fined. The Sauvignon Blanc and Viognier are stored separately, and the blend is selected using the clean, finished wine.