The grapes were crushed then pressed, and the juice cold settled for two days, with juice extraction averaging 620 litres per ton. Fermentation took place at 14–16°C. Following fermentation, the varieties were blended allowing the varietal character of each one to enhance the complexity and depth of the blend. The wine was left on the fine lees for complexity and integration.  

Lively green with straw tinge On the nose: Tropical fruit and citrus aromas. Palate: Vibrant citrus infused with some pear drop sweetness. A hint of honeysuckle, finishing with a balanced elegance. By Boschendal Wines Official Website.