Grapes, Bacchus, Müller Thurgau, Madeleine Angevine, Ortega
Each of the four varieties were crushed and destemmed (apart from the MA, which was not destemmed), the amount of skins varied from 100% in the Ortega and MA, down to 30% in the Müller and Bacchus. The time on skins varied from a month to four months, before pumping out the wine and pressing the skins. The wines then went into a mixture of old oak barrels and foudre for a further 4 months. Shortly before bottling the wine was blended in a stainless-steel tank, before bottling by gravity with a small sulphur addition.