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, in a 600L
Austrian oak barrel and in a 600L amphora. Limited production of 4,990 bottles.
Light golden colour, clean and bright. Pungent aromas of wax, apricot, peach, spices and lemon peel. In the mouth it has a fresh entry, with a lot of concentration and minerality. Dense and creamy mid palate, with a persistent finish. Very elegant.
