The vines are mostly planted on southeast facing slopes in rich limy soil. They are all trellised and under micro irrigation and were established from 1983 to 1999.
The Sauvignon Blanc grapes are picked in different stages of ripeness in order to capture the green, grassy flavours of the earlier, green fruit and then later the more tropical flavours of the ripe fruit. In the cellar the clean juice are inoculated with a special cultivated wine yeast and cold fermented in stainless steel tanks between 13 and 15°C till dry. After fermentation the wine is left on the fine lees for as long as possible before bottling.