Grapes are all hand harvested – left in a chiller overnight – then processed the following day to further ferment separately. The Chenin Blanc was aged in concrete, both the Semillon and Sauvignon Blanc were destemmed, skin fermented for up to 7 days, basket pressed and then matured in older French oak barrels for 9 months. After 9 months aging on lees – like with the MR de Compostella selection process – we choose the best individual components in a blind tasting to then thereafter blend them together in the cellar. The wine then naturally settles for about 2 months before we rack and bottle the wine. The result cuvee is called Vesperi (The Evening Star)