Golden to the eye. The nose is full and juicy, with sweet aromas of flowers, honey, thyme and ginger, with refreshing notes of fruit. The palate is fresh, well-structured, creamy and mineral, with high acidity and a long, fruity finish. Fermentation in ste
Golden to the eye. The nose is full and juicy, with sweet aromas of flowers, honey, thyme and ginger, with refreshing notes of fruit. The palate is fresh, well-structured, creamy and mineral, with high acidity and a long, fruity finish. Fermentation in steel vats and maturation on the lees in steel tanks for 7 months.
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