The grapes were pressed using a pneumatic press, followed by a long "débourbage" or settling period. A small amount of sulphur was added prior to the fermentation. The alcoholic fermentation took place in stainless steel tanks using their "pied de cuve", which is a technique used in natural winemaking to employ natural yeasts. A small batch of must is used to start a spontaneous fermentation using indigenous yeasts, once this has been deemed successful, this “pied de cuve” is then added to the remaining must to start the fermentation process. Following fermentation, this cuvee underwent natural malolactic conversion and was bottled the following April. The wine spent four years ageing on its lees in bottle.

Pale golden yellow with a persistent effervescence, this creamy wine offers a good depth of flavour. Ripe, rich fruits dominate, complemented by an abundance of fresh apple, apricots and a tangy hint of orange zest. Harmoniously balanced, the texture is tight with an inviting streak of minerality and a crisp finish.