Vinified with clean must separating three different lots using three different strains of selected yeasts: D\47, Montrachet and native. Fermented and aged in French oak for 1 year, 40% of the wine undergoes malolactic fermentation. Grapes sourced from Casablanca Valley. The wine remains in its original cask for one year using a monthly batonage to enhance buttery flavours and complexity which emphasizes the union of refined flavors of tropical fruit and aromas.