Fermented in stainless steel tanks while using specifically selected yeast strains to enhance varietal expression. Aged 4 months in neutral barrels while stirring lees twice a month. Exotic aromatics of young pineapple, kiwi, lemon, flint and white flower are enhanced beautifully with more subtler notes of lemongrass, kefir lime and green guava. The fresh tropical flavors are brought into focus with medium-intensity acidity which comes from its cooler maritime growing region. The palate has lovely weight and balance while finishing nicely with vibrant flavors and salinity.