Gently crushed, pressed without destemming. Spontaneous fermentation in chestnut barrels for 40 days with subsequent maturation on lees and ageing for 6 months. Aged in bottle for 24 months.
Golden yellow in colour. Subtle nose with stone fruit aromas such as apricot and peach, wild herbs and delicate hints of almond and honey. Complex and agile on the palate with tender ripe fruit, aromatic herbs and mineral hints. Good acidity for freshness and a long, deep flavour experience.
