Pale lemon green color, with pronounced citrus intensity. The nose is dominated by lychee, grapefruit, and melon aromas. Rich and well-rounded in the mouth, showing a pleasant acidity and length on the finish. Traditional winemaking in stainless steel tanks. Bladder press grape pressing and reception of the must in tanks by gravity. Settling of the must 24-36 hours before fermentation. Slow alcoholic fermentation only, in order to retain the aromatics. Racking is done over 3 months later. Clarification and light filtration before bottling at the estate.