Pale impressive lime color. Tropical aromas on the nose such as guava, passion fruit, melon as well as citrus. White peach, citrus, and sweet apple on the palate combined with a charming freshness and a distinctive citrus mouthfeel.

The grapes are picked at optimum ripeness, when the balance of fruit, sugars and acidity is in perfect balance. The grapes are gently crushed and remain in minimal contact with the skins before juice-skin separation takes place. The separation is carried out at low temperatures for 24 hours and then the juice is gently removed from the original lees, "retaining" only some of the floating lees in the juice to add further complexity to the wine. The juice is fermented with selected yeasts to enhance the fruity aromas and fermentation takes place at 13 - 15°C for 16 days. It is then removed from the primary lees and allowed to mature with the secondary lees to give it more mouthfeel.