The Sauvignon Blanc was machine harvested separately in the early morning hours to allow the fruit to arrive at the winery cool. Once at the winery, the juice was gently pressed away from the skins. The freshly pressed juice was allowed tocold settle for 48 hours and then clean racked off the solids. It was then introduced with an enzyme to release thiol aromatics. Fermentation was initiated with X5 which is known to enhance expression in Sauvignon Blanc. It was fermented at a cool temperature to lock in freshness and bright aromas. This wine is 100% fermented in stainless steel with no malolactic fermentation, resulting in a clean, crisp, and refreshing wine.