The grapes are sourced from vineyards across the Western Cape, where diverse meso-climates, exposed hills and sheltered valleys shape the character of the fruit. Soils of granite, sandstone and sand contribute balance and freshness to the wine.

After harvest, the grapes undergo a short cold skin maceration before the free-run juice is fermented slowly in stainless steel tanks at cool temperatures. The wine is then left briefly on its lees to build texture, resulting in a crisp, lively rosé with bright fruit expression and a refreshing finish.