The terroir consists of loamy, clay, deep soil & the sun exposure is both North & South. The altitude is at sea level. The grapes are handpicked in March/ April & left in contact with their skins for 1 day followed by fermentation at 14 Deg C for 2 weeks. The wine is a mid straw colour & is clean & bright. The nose shows intense spicy, anis, grapefruit, & is grapey with a touch of vanilla. The palate is warm, rich, complex & layered with notes of ripe fruit, cantaloupe melon, and peppery spice with excellent persistence. Enjoy with dry fruits, tropical fruit ice cream, seafood with sweet sauce or Thai food such as curry.