Grapes are machine harvested to preserve the freshness and purity of flavour. Pneumatic pressing immediately after harvest is then followed by a gravity settling period of 24 hours in stainless steel vats. Fermentation takes place in thermo-regulating stainless steel tanks for approximately 15 days at 21 degrees Celsius. The wine then undergoes malolactic fermentation in stainless for approximately 5 weeks at 20 degrees. Following this, the wine is racked between December to January, and it is fined between February and March. Cold stabilisation at -3 degrees for 5 days before filtration and finally bottling.

Lots of lovely ripe peach and apricot aromas, caramelized apples and hot stones on the nose. Followed by generous, pronounced fruit on the palate with nectarine skins and baked peaches balanced firmly by a rounded, lemon-flesh acidity.