The grapes were hand harvested, then gently pressed and cold settled overnight. The settled juice was racked and inoculated with two yeasts, one an aromatic yeast from Alsace, the other a neutral strain to bring out fruit character. Fermentation was conducted cool to retain fruit flavours and lasted approximately 5 weeks and finally the wine was racked, fined, stabilized, cross flow filtered and bottled.
This wine displays lifted ginger and floral notes with lime pear and citrus. A wine ready for drinking now, but will reward with further cellaring.