All grapes are hand-harvested and sorted before undergoing an eighteen-hour maceration. The grapes are then gently pressed into a steel tank where selected yeasts begin fermentation. Under temperature control, the lees are removed and are allowed to oxygenate for one to three weeks, after which they are reincorporated.
‘The wine with its hint of herbal fruit and delicious lightly perfumed character is one to drink young. There is a crisp edge although the main part of this wine is its fruitiness and floral character. Drink now.’ Roger Voss, Wine Enthusiast Magazine