The fruit was picked to highlight the citrus spectrum, particularly grapefruit, hence the name ‘Verve’, which accurately describes the racy character of this wine. Whole bunches were chilled overnight before vinification in the gravity-fed winery. The grapes were whole bunched, pressed, and transferred by gravity to old French barriques at 25 to 32°C. Spontaneous fermentation took place with indigenous vineyard yeasts. The wine spent 12 months in oak with full lees contact, imparting texture and complexity, before being gently fined and filtered before bottling.

The name Verve encapsulates its style, showing distinctive grapefruit and citrus aromas. The palate almost gives you the illusion of richness due to the intensity of the fruit; then, the crisp, dry finish lingers in an everlasting finale.