The good balance of acid, sugar and bubbles is now a consistent quality.
 
Hand-harvested then fermented in stainless steel at a temperature of 8 degrees. It was racked 6 times during fermentation to remove the sediment. At a sugar of 52g/l it was bottled under crown cap where it was left to finish fermentation and build up a natural pressure of carbon dioxide. After 10 months the bottles were riddled and disgorged and topped with the same wine (from other decanted bottles) and crown capped again. No SO2 was ever added to the wine and neither was any settling or fining agent.