Fermentation in stainless steel tanks to retain all the aromas and flavour compounds. Following fermentation a portion of the wine was left on its lees for 3 weeks. To give the wine added body, a small amount was fermented with selected yeasts in 4th and 5th use French oak barrels.
On the nose intense notes of guava, passionfruit and sea salt dominate with just a hint of smoke. Bright flavours of citrus zest and lime give way to a tight mineral backbone and fresh acidity.