Careful attention was paid to the level of fruit ripeness at harvest. The grapes were whole-bunch pressed, yielding lightly coloured hues and fresh acidity. The juice was settled and then fermented in stainless steel tanks. Minimal ageing on lees preceded stabilisation and bottling preparation.
Made in a Blanc de Noir style with minimal skin contact to allow for the perfect colour as well as light delicate flavours. Grapes are selected from cool climate vineyards from Constantia and Stellenbosch.