The 2013 season was warm in the Casablanca Valley. As a result the grapes ripened more slowly than in previous years and this boosted their aromas and freshness. 50% of the wine was fermented slowly in French oak barrels while the other half of the wine was fermented in stainless steel tanks to retain a fruity component in the wine. After fermentation, the wine was aged over its lees for ten months. This wine has a complex and elegant bouquet, in which the aromas of ripe tropical fruit, such as pineapple, mango and papaya intermingle with gentle mineral and citrus notes. The oak-ageing contributes gentle notes of vanilla and dried fruit. On the palate, this well-structured wine is refreshing thanks to its crisp acidity, which provides a broad and persistent finish.