The fruit was machine harvested and pressed as one component to a holding tank where it was partially settled overnight. Using Flexcubes and stainless steel, the juice was then split into several batches – some were inoculated with selected yeast and others were allowed spontaneous ferment. Ferments were slow and cool, with temperatures maintained around 13 degrees. Wine was then held on lees with occasional stirring to enrich texture before final blending and clarification. Bottled September 2021.

Pale straw in colour, this wine presents aromas of bright stone fruit and citrus interlaced with Mediterranean herbs. The palate is lightly textured with layers of intricate citrus and minerality.