This wine benefitted from quite complex winemaking: a portion was fermented in stainless steel with selected yeast and another portion was fermented in barrels (30% new) with indigenous yeast. The wine was then aged one third each in barrel, stainless steel and concrete until May 2018 when it was lightly fined and bottled. The result is a wine with aromas and flavours of citrus, apple and peach. The subtle oak lifts the flavours. The texture is rich but good acidity retains the freshness.