The grapes are carefully selected from several vineyards in Marlborough. Marlborough is a dry, sunny viticultural region, situated at the north eastern tip of the South Island, New Zealand. Consisting of two parallel valleys, the Wairau and the Awatere, it stretches along the Pacific Coast. The vines grow in mixed alluvial soils, which are geologically young and have been distributed along the valley's floors by the Wairau and Awatere rivers. Ideal for viticulture, these alluvial soils have good drainage and low fertility, so the vine is forced to deepen its roots for hydration and nutrients, resulting in berries which are concentrated in flavour.
The grapes were harvested once they had reached the ideal maturity levels. Fermentation took place with selected yeasts, in temperature-controlled stainless steel tanks to retain the fruity and zesty characteristics of the Sauvignon Blanc grapes and to preserve the quintessential elements of this Marlborough terroir.