Located in the western cape of Paarl and surrounding areas. The vineyards are situated on the warm western slopes. The vineyard is trellised 5 wire Perold system. Supplemental irrigation is given during the growth cycle. Fermentation takes place in stainless steel tanks at 12 to 14 degrees C for 14 to 16 days. Post fermentation the wine is kept on the lees for 30 to 60 days. No Malolactic fermentation. No oak maturation.

This wonderful spring wine is produced from vineyards growing on the low slopes of the northwestern slopes of the Pearl Mountain, in an area where the soil is deep and thriving. The wine undergoes one controlled fermentation before bottling. This is an elegant white wine with a persistent citrus aroma, hints of vanilla, and a fresh and crisp finish.