Hand-picked. Matured on decomposed granite and slate soils. Grapes were refrigerated overnight. destemmed and crushed the next morning. Left for 4 hours to gain skin contact. Partially naturally fermented. Combination of barrel and tank fermentation. Aged on fine lees for 6 months.

Light bright yellow colour. In the nose aromas of lime, quince and lychees. Juicy palate with tremendous freshness and minerality. Refined finish with fresh acids.