An appealing light salmon pink with a delicate expression on the nose of citrus notes and hints of red berries. On the palate crisp freshness combines seamlessly with classic richness and finishes with finesse. Fine continuous mousse kisses the palate and lifts the wine to a long elegant finish

Fermentation of 15% off the blend took place in older small French oak barrels and the rest in stainless steel tanks, using a noble yeast namely CE 1118. The must was fermented between 14 - 17 ̊C and the lees was stirred up daily for three months and then twice every week for three months thereafter. Barrel maturation took place for six months before being blended for bottling. During and after the second fermentation in bottle the wine spent thirteen months on the lees, in the bottle before it was de-gorged and released.