Intense straw yellow in colour with fruity and aromatic herbal notes, exotic fruits and candied citrus. Smooth, fresh, and concentrated flavours with a lovely minerality on the finish.
Vinification: Cold pressing with skins and first fermentation at a temperature of 8°C for around 8 hours followed by a soft pressing. Cold decanting and fermentation at 18°-20°C, period on the lees in stainless steel tanks for at least 4 months, followed by aging in the bottle.