Grapes: Ortega Clone 25 1500 Kilos.
Winemaking: Three quarters of the grapes were de- stemmed into a variable stainless steel tank, with a quarter whole bunch clusters added. Fermentation on skins took place slowly via indigenous yeasts.The wine was then aged in old Burgundy barrels for 9 months before being bottled using a gravity filler.
Nose: Orange blossom, honeysuckle.
Palate: Apricot, Dandelion.
Food Match: Seafood, salads or light pasta dishes.