The fruit comes from flat land on alluvial, sandy soils at an altitude of 220m. The vines are trained on a modified Moser training system, giving higher exposure to light and improving ventilation. They’re planted to a density of 3,500–4,000 per hectare and the fruit is selectively hand harvested. The grapes are slowly airbag pressed as whole clusters, with some skin contact. Fermented with cultured and natural yeast in a mixture of cask and stainless steel tank from 500 to 5,000 litres, depending on batch quantity. Fermented for 5- 10 days at temperatures between 20 and 22°C. Lees aged for three months with no bâtonnage. Racked twice all up, and given a light filtration before bottling. Delicate peachy character and a bright, lemony acidity make this a very attractive wine, with a crisp, rather long finish.