The average age of the vines is 60 years old. The grapes were whole bunch pressed into a small stainless steel tank. No SO2 was added. Fermentation was spontaneous and the temperature was not controlled. The wine underwent malolactic fermentation. It was left on light lees for 12 months prior to bottling in November 2017. A miniscule amount of SO2 was added prior to bottling. The wine was not fined or filtered.

Pale straw in colour, this wine has zingy, citrus notes of limes and grapefruit. The palate is fresh and lively, with a high acidity. The citrus flavours are coupled with white flowers and an underlying minerality and sapidity, arising from the volcanic soils.