Various blocks were hand harvested in the early hours of the second week of February 2013. The grapes were picked at 22.5⁰ balling, destemmed and the juice was in contact with the skins for 4 hours. A combination of free run and lightly pressed juice was inoculated with a specific yeast strain. The wine fermented between 14⁰C and 17⁰C until dryness. Maturation took place on the lees for 6 weeks. After 2 Months the wine was stabilized and bottled.
A wine that is light green in colour with fresh fruity flavours of tropical fruit. On the palate the wine is well balanced ensuring a lingering fruity aftertaste.