Grapes were harvested in the cool early morning at 21°B, gently crushed and to a low 1.4 bars of pressure. The juice was left to settle for two days before blending and fermentation. Fermentation occurred over a 13 day period and wine was left on the lees for 5 months before filtration and bottling.

Rose gold in colour with floral, strawberry and raspberry aromas. The palate is dry with a crisp, refreshing finish.