The grapes were hand-picked early in the morning to retain the freshness and delicate fruit flavours. Crushed and destemmed into the press, giving the juice skin contact before being separated. Only the free-run juice was used to make this wine. The juice was settled until clear and then cool fermented at controlled temperatures of 12 to 14°C in stainless steel to preserve the typical varietal characteristics. Following fermentation, the wine was left on the lees for four months to add complexity and texture before being prepared for bottling.

Aromas of ripe passion fruit and melon are complemented by uplifting herbal and asparagus notes. This refreshing wine has a zippy acidity and beautiful intensity that delivers a long finish.