Produced with selected grapes, de-stemmed and soft pressed before alcoholic fermentation at 16 °C with inoculated yeasts.
The next step is ageing in stainless steel on fine lees for about six months.
Straw yellow with greenish hints.
White-fleshed fruit, acacia honey, fresh herbs, and balsamic hints on the nose. Crisp, fresh palate.
Eclectic, larger than life, with acid backbone and mineral character. An earthy thrill.