White wine vinification differs from the reds in that the grapes from the harvest go directly into the press. The pressed grape juice, called must, then undergoes a rapid fermentation in stainless steel tanks. The wine is transferred into French oak barrels where it continues to age for a period of approximately 12 months.
The wine undergoes racking before the final blending. Upon completion the wine is fined with Bentonite in order to remove larger deposits. A final filtration and a short period of cold stabilisation will further ensure the clarity of the wine once it reaches the glass.