The grapes are harvested in the early morning, crushed and destemmed. The juice is cold settled overnight before racking. Cold fermentation takes place in stainless steel tanks for 21 days. The wine is aged on its lees for 4 months. No wood is used in the ageing process. A tropical nose with gooseberry, asparagus and hints of bell pepper. The abundance of flavours carry through onto the palate with a fresh, crisp acidity. Best enjoyed with seafood, lightly flavoured pasta or sushi.