Grape Varieties：100% Sauvignon Blanc
Aging Process：3 weeks on fine lees, stirred 2–3 times per week for texture

Expressive citrus, white flowers, and tropical fruit. Lees ageing with regular bâtonnage adds a light yet rounded mouthfeel, with refreshing acidity and a balanced finish, lifted by a subtle mineral touch—vibrant and elegantly refined. Steamed sea bass, pan-seared scallops, and other seafood. Also excellent with lighter dishes such as Cantonese poached chicken or chilled Chinese broccoli—where freshness echoes savory flavors.