The grapes were handpicked between 22 to 24° balling, early in the morning so that low temperatures ensured minimal oxidation and preventative action against spontaneous fermentations. After the grapes were hand sorted and destemmed, they were lightly pressed. The juice was left to settle for 72 hours enzymatically before it was pumped into stainless steel tanks. Different yeasts were used to enhance the flavour profile of the wine. Fermentation took about 18 days at 16 – 22 ̊C. After fermentation a third of the wine was oak matured in 300L older French oak barrels, a third in stainless steel tanks with staves and a third in stainless steel tanks with no wood contact. After oak maturation for 6 months, the three components were blended together, fined and bottled. Clear and bright straw coloured with a hint of green. Oak and fruit are perfectly matched, with citrus peel, lime and melon flavours on the palate. The balance between creaminess and freshness makes for a food-friendly wine, ideal with sushi, creamy dishes and seafood. Drink now and up until 2022.