The grapes are harvested from dry farmed vineyards in the Western Cape, which are planted as bush vines. These vineyards are on Southwest facing slopes to get the best exposure from the cool ocean breezes. The wine is fermented in steel tanks, and spends two months on its lees to add complexity to the texture. The wine is then dealcoholized by way of spinning cone technology, done under vacuum and at low temperatures to retain its distinctive body, colour and flavour. This creates a delicate style of rosé with ripe summer berries, giving way to fresh and peachy aromas and a balanced palate with a lingering finish.