The grapes were destemmed, but not crushed, and lightly pressed in order to avoid over extraction ofbitter tannins from the skins. The must was then fermented in upright stainless steel tanks at cooltemperatures for 30 days. The wine was filtered prior to bottling.
Crisp and refreshing, characterized by ripe tropical fruit accents and some herbal notes. The wine shows flavors of passion fruit, kiwi and guava over a citrus background.