Like the original red variant of this grape the biggest challenge is always to find the balance between enough ripeness to provide texture without losing the already low levels of acidity associated with cinsault. As this is not a "normal" white grape but the mutation of the red the pH and TA is very much the same as red cinsault. Keeping this in mind in the 2019 vintage there was no skin contact and with much better levels of natural acid this year this is the freshest and most complete of the 3 vintages made.
The grapes are whole bunch pressed and the "dirty" juice transferred straight to amphora to ferment and then mature on its primary lees until bottling at around 8 months. Still made from the only registered 0.2ha on granite in Wellington of this unique and almost forgotten variety in SA.