The grapes were painstakingly hand-sorted and then destemmed into stainless steel fermenters for a cold soak. Fermentation on the skins lasted for six days at 12°C, with one gentle punch-down per day to wet the cap. This is an ‘orange wine’ without the orange color, partly due to the variety, but mostly because oxygen was kept at bay during fermentation, to prevent the must from browning unnecessarily. The almost complete fermenting must be gently pressed using a basket press and fermentation was finished in neutral 228-liter Burgundy barrels, where 20% underwent malolactic conversion before the cellar got too cold in autumn.

Delicious notes of nectarine and citrus layer with hints of vanilla, caramel and a delightful touch of toffee, intertwined with orange peel, almond and subtle hints of clove. Beautifully balanced, with flavours of lime and lemongrass leading to a bright and zesty finish.