Pre-sorting was followed by picking in the early morning of each of the 9 days so as to capture the subtle primary flavours that the variety offers. Each picking of both the individual mornings as well as the individual blocks was kept separate in the cellar so as to aid quality selection criteria when it came to blend. The bunches were destemmed and crushed. The juice was given no skin contact and was immediately pressed. Inoculated with yeast in tank and the must was transferred to barrel to complete its fermentation. 40% of wine underwent malolactic fermentation (a first for Hartenberg!)