These vines grow in decomposed granite soils and a clay subsoil ataltitudes of 135 metres and 475 metres above sea level, with those at thehigher levels cooled by False Bay breezes. They are trellised on a five-wirehedge system and yield four to five tons the hectare. The grapesare harvested by hand at the end of March at 24-25°C Balling andafter destalking and crushing, the mash is fermented in stainless steel tanksat 25-27°C. The juice is then separated from the skins after 10 days and thenracked into first-, second- and third-fill French oak barrels and maturedfor 18 months.