The fruit is direct pressed and the juice settles naturally for 12 hours. It is then fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground glass-lined vats until bottling the following spring. S02 additions are three to five grams after alcoholic fermentation with a possible adjustment at bottling.

This wine is clean and crisp. Minerally with notes of bright lemon zest, along with that zippy acidity makes this a wine that goes perfectly with seafood or on its own.