Dry White Varieties (<5g/l or up to 9g/l if TA <2g/l lower) (Other than above-mentioned classes)

70% of this wine underwent three weeks of fermentation in stainless steel tanks. It was racked off the primary lees and kept on the secondary lees for seven months before bottling. 20% of the wine was fermented and matured in second- and third-fill 300-litre French oak barrels for seven months and 10% was fermented and matured in a 4100-litre French oak foudre before being blended and bottled.

Ideally paired with mild, creamy curries, dishes with ginger, saffron and coconut or fruity dishes such as chicken or lamb tagine with apricot.