Bright gold colour. A complex aromatic character. Fragrant, with peach skin, honey and floral notes. Full-bodied balanced by the acidity, complex flavour palette similar to the aromatic profile with an unexpected long aftertaste.
Cooling at 8°C, destemming and spontaneous alcoholic fermentation with 15 days on the skins at controlled temperature (18°C). After fermentation the wine is left on the lees for 6 months with frequent stirring.