The Kerner is hand picked and whole-bunch pressed to allow for gentle skin contact only. Fermentation occurs on gross solids in a temperature controlled stainless steel fermenter using a combination of indigenous and selected yeasts to develop and protect delicate aromas. As a stylistic choice, no fining agents are used throughout the winemaking process and only minimal SO2 is added prior to chilling, with 7.1g/L of the natural grape sugar allowed to remain in the wine to emphasise the textural nature of this variety.