Spontaneous fermentation with native yeasts and no added sulfur.
This wine comes from old vines planted on clay-calcareous soils. Harvesting is done by hand. After direct pressing whole cluster in a pneumatic press followed by a settling process, grapes ferment with native yeasts in stainless steel deposits. The wine stands for three months in deposits with their fine lees. Bottled without any added sulfur.
Pale lemon color. The nose is clean, pronounced and aromatic, with notes of tropical fruit. On the palate, this wine is dry and textured, with dried fruit flavors, good acidity and notes of orange peel and salinity on the finish.