Grapes were harvested in the cool early morning at 22.3°B, gently crushed and pressed to a low 1.4 bars of pressure. The juice was left to settle for two days before fermentation. Fermentation occurred over a 13-day period and wine was left on the lees for 3 months before filtration and bottling.

Yellow straw in colour. Subdued nose with stone fruit and ripe peach. Tangy and pithy on the palate with a crisp acidity on the aftertaste. Pairs well with Thai or Mediterranean dishes and a must with Sushi and fresh seafood.