The fruit was picked during the cool of the night to maintain freshness and bright fruit flavors. The juice was separated from the skins and cold settled, then racked into stainless steel tanks to ensure a clean fermentation. The juice was cold-fermented to retain maximum freshness and the fruity characteristics of the fruit. The ferment was stopped when the desired sweetness level was reached to maintain natural fruit sugars. It was stored very cold to capture the carbonation released by the yeast, yielding just enough bubbles to produce a slight fizzy sensation on the palate.