From high-altitude vineyards in Casablanca Valley, Sauvignon Blanc clusters are harvested at peak aromatic intensity. Whole-cluster pressing is followed by cold fermentation in stainless steel at 12 °C, preserving tropical fruit and fresh herb notes. Lees stirring every two weeks adds midpalate richness over a 4-month aging period. The wine sees no oak contact, maintaining crystalline minerality and zesty grapefruit flavors. Bottled under Stelvin closure, it's designed for immediate freshness.