The fruit underwent a gentle destemming and pressing process, with the pressings kept separate. The juice was clarified and inoculated with a cultured yeast strain, then fermented at a controlled temperature of 15 degrees Celsius to maintain the delicate aromas of Sauvignon Blanc. It was then left on fluffy lees for four months to enhance mouthfeel and impart some yeast complexity. Afterward, the wine was protein fined, cold stabilized, and bottled.

The wine presents a very pale straw color with subtle green undertones. On the nose, it offers lifted tropical and floral notes, with a hint of melon. On the palate, it delivers vibrant and juicy flavors of intense, rich tropical fruit, with persistent zesty acidity and a lovely fine lingering generosity.

This wine pairs well with seafood, nicoise salad, or oysters.

Vintages may vary.