Only the free run juice was used, allowed to settle and inoculated with selected yeast strain, fermenting under
controlled conditions at 15°C. The varieties was vinified separately and blended after individual maturation on fine lees for 5 months. A small portion of the wine fermented in inert French oak barrels.
There is generous fruit on the nose, with hints of green apple, peach and a touch of honeysuckle. The palate shows some citrus that is followed with a floral lift. The acidity is well balanced and the wines has a lingering finish.