Sourced from a 6-hectare vineyard on shallow duplex (Weathered shale on clay) at 300-400 meters. 15% of the grapes are kept on the skins for two days ay 5C before pressing to enhance mouthfeel and texture. Pressed and racked into stainless-steel tanks. The wine remained on its lees and rested for 6-8 weeks. 10% of older vintage barrel fermented Sauvignon Blanc added to final blend before bottling giving it a bit more richness to balance out the bright acidity.