Grapes were picked at 22.9°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using 100% wild yeast, fermentation occurred over an 18-day period. The wine spent 8 months on the lees in 30% new French oak and 70% second and third fill barrels.

This wine has aromas of tropical fruit, citrus and vanilla. Creamy palate with distinct citrus notes and dried orange peel on the aftertaste that finishes with a fresh, crisp acidity. Drink now or aged further to 2028.