The process begins with pure spring water from the Piccadilly Valley in the Adelaide Hills. The valley's distinctive, age-old geology and orographic rainfall guarantee a continuous flow of pure spring water famed for its mineral richness and purity. Next, Sauvignon Blanc is sourced from a premium vineyard in Woodside. After gently pressing the grapes, the juice is set aside without undergoing the typical alcoholic fermentation process. The spring water and grape juice are combined with a touch of thoughtfully chosen natural flavours, followed by a mild carbonation process during bottling.