Spontaneous fermentation with wild yeast in concrete tanks with subsequent bâttonages of the fine lees for 5 months to achieve greater creaminess on the palate. Aged for 8 months in a 2500L Austrian oak foudre. Limited production of 3,120 bottles.
A clear and bright soft golden colour. Sharp and direct aromas of wax, apricots, peaches, spices and lemon peel. Fresh and concentrated on entering the mouth, packed with minerality. A dense and creamy mouthfeel with a lingering finish. All in all, a wonderfully elegant wine.
