Grapes were harvested in the cool early morning at 22.5°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 17-day period and wine was left on the lees for 3 months before filtration and bottling.

Light yellow in colour. Hints of herbaceousness and asparagus on the nose. Zesty and lively on the palate with green apple and tangy grenadilla on the canned peas palate. Uncomplex and easy. Drink through 2028. Pairs well with Thai or Mediterranean dishes and a must with Sushi and fresh seafood.