The fruit was harvested at night, which led to slow fermentation in the cold. After harvesting, the grapes were de-stemmed and carefully pressed. The juice was left to settle for 4 days in the cold, after which the clear juice was freed of heavy solids. The wine was fermented in a combination of stainless steel and lightly toasted French oak, with full malolactic fermentation occurring naturally.

The aroma shows grilled pineapple, lemon cream and a hint of sweet vanilla bean. The palate is rich and fresh with balanced acidity and a long, juicy finish.