Grapes are hand-selected on a purpose-built
selection table; The fruit is instantly cooled to 10ºc on arrival at the
winery; Musts are ‘cold-settle’ for up to 2 days prior to fermentation;
Innoculation with selected yeasts; Fermentation in steel vats at 14ºC
for 3 weeks. Gold green colour. Intense tropical fruit aroma. The palate is rich in
fruit, fine, elegant and well balanced acidity. To accompany with rich
fish dishes and seafood. Should be served between 8 to 12ºC.