The wine is left to naturally ferment with its own wild yeast, then aged for around 6 months. The lees are stirred, batonnâge, in order to obtain the most complex aromas and structure. The wine becomes even more rounded after 4-5 months in the bottle.
Straw-yellow in colour, with emerald highlights. Limpid and vibrant. Complex on the nose, with hints of peach and pear. Aromas of thyme, mint, vanilla, and cinnamon, with marked aromas characteristic of the variety such as white flowers, anise, and dried fruit. Unctuous in the mouth, balanced, with good structure. Elegant sensations of yellow apples, tropical fruit, and roasted almonds. Earthy with a spicey long finish.