The grapes for the Spier Signature Sauvignon Blanc were completely destemmed in the winery, gently crushed and left to rest briefly on the skin before going to the press. The clear juice, separated from the sediment, was mixed with selected yeast cultures. Fermentation took place at controlled temperature in stainless steel tanks. Before bottling, the wine was left to mature on the yeast for another four months to give it more body and elegance.