Bright yellow highlights in the glass; opens slowly with notes of rosewood and licorice. With aeration, floral acacia combines with fruity apricot aromas. The juicy sweetness and delicate acidity on the palate will become more pronounced with maturity. The full, minerally texture is followed by an almost spicy, crisp and lingering finish.
Temperature-controlled fermentation without skin contact or malolactic. Aged for 6 months on the lees.