The grapes were not crushed but left in contact with skins for 6 hours at 6C. Following this, crushing took place and fermentation was carried out in stainless steel tanks at 16C until dry. No malolactic fermentation or barrel ageing took place.Appealing medium straw colour, star bright and clean. The nose is fresh and aromatic with forthcoming peachy flavours. The wine is off-dry some balancing acidity on the palate. Finishes on a long fruity note.