TIKI is committed to sustainable viticulture and to working with the environment without sacrificing quality. They care for their vineyards under the Kaitiakitanga Maori guiding principles: stewardship, protection and preservation of the land.

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. It was very gently pressed to avoid harsh phenolic extraction and allowed the juice to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.