The grapes are manually sorted before crushing and destemming. The grapes are fermented on the skin for several days, followed by ageing on the lees in French oak and acacia barrels for 30 months.
The wine is a straw yellow colour. The nose is floral and fruity, with spicy aromas. On the palate, this wine is dry with balancing acidity and a rich body. Acacia flowers and acacia honey flavours are complemented by clean minerality.