The grapes were pressed slowly and gently, with must selection occurring during the pressing phase. Fermentation took place in temperature-controlled stainless steel tanks at 17-18°C for a month, once the balance between acidity and sugar was right the fermentation was halted. Post ferment the wine was matured on lees for four months with regular racking to add body and richness.
This wine is pale lemon in colour with youthful hues, and is reminiscent of green apples and white flowers. The palate is crisp, clean and beautifully balanced, with a long refreshing finish.