All grapes are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5 °C. The grapes are then crushed, destemmed and transferred to a stainless steel tank for four hours of skin contact. The free run juice is then drained into a stainless steel tank to let the juice settle for 48 hours at 8 °C. The clear juice is then racked from the thick lees to a stainless steel tank and inoculated with CH9 yeast. Fermentation, which takes place 12 °C, takes 22 days to complete. After fermentation, the wine is given, the wine is a low dose of Sulphur and left on the lees for four months before it is blended and bottled.
Aromas of pineapple, banana and tropical flavours, the palate is fresh and creamy with a balanced acidity. Pairs well with salmon, chicken, pork or pasta in a creamy sauce.