We picked this Semillon early to keep the alcohol low and freshness to a max. I decided to soak the juice on skins for a few days to add a light texture to the wine before pressing the grapes and allowing a natural fermentation. It was racked into steel tanks and bottled fresh, leading to a wine with great structure and varietal characteristics of lemon wax and grass. These delicate flavours and good structure will pair with dishes rich in olive oil and Mediterranean flavours.