Delicate white floral aromas combine with notes ofthyme and rosemary enhanced by peach and greenapple flavours through to a saline, zesty finish.
 
 
 
The grapes were destemmed and underwent several hours of skin contact at lowtemperatures to extract the delicate floral aromas. Gentle pressing then obtainedthe must which was fermented in stainless steel tanks with selected yeast forbetween 13 to 15 days at controlled temperatures of 15°C. The wine was aged instainless steel for five months, to retain the purity of fruit and preserve the varietalprofile