Distinct notes of minerality, combined beautifully with citrus and lime aromas on the nose are complemented by shortbread and dessert peaches on the palate, ending in a refreshing, lingering and perfectly balanced finish.

The grapes were harvested early morning and whole bunch pressed. The juice was left to settle in stainless steel tanks and transferred to French oak barrels, Amphoras and Cement Eggs. Almost no sulphur was added during the first 6-9 months. Both the primary and secondary fermentation started naturally and no enzymes, fining agents, commercial yeast or filtration was used. The wine was barrel-matured for 12 months before being bottled.

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