The grapes for this wine come from different vineyards around the Kamptal Valley, from primarily loess soils. The fruit is hand-harvested, with some sorting done in the vineyard. The grapes are macerated on the skins briefly before fermentation in stainless steel. The intense aroma of fruit and blossoms is fresh and spicy but simultaneously complex and mouth-filling with a lively acidity. Lively and engaging, this wine has aromas of peach blossoms and crunchy pears with a peppery spice.

Food Pairing:

Seafood: Light dishes like seafood and sashimi are good choices. It also goes well with caviar, anchovies, mussels, clams, and shrimp. 

Spicy foods: Asian dishes like dim sum, light stir-fries, and mild Thai curries pair well with Mexican food. 

Fried foods include chicken, fish and chips, and schnitzel. The wine's acidity cuts through the fat and makes the meat more palatable.