Fermentation was carried out gradually in a temperature-controlled environment that allowed extraction of a large quantity of fruit & mineral fragrances. After fermentation the wine was allowed to rest on its lees for 4 months & subjected to btonnage. Grapefruit, lime & peach aromas leap from the glass, followed with crisp, citrus flavours on the palate. A refreshing acidity is matched by a zingy finish. Perfect for drinking either on its own or with light seafood dishes.