Grapes were harvested at 22.1°B and whole-bunch pressed to a low 1.4 bars of pressure. Natural fermentation occurred over 17 days. The wine spent 3 months on the gross lees before stabilisation, filtration and bottling.

Light yellow in colour. Floral nose with hints of citrus. Fruit forward palate with citrus and stone fruit. Tangy and zesty on the lively aftertaste. Classic varietal wine. Drink through 2030. Pairs well with Thai or Mediterranean dishes and a must with Sushi and fresh seafood.