Fermentation and aging:
Spontaneous fermentation in open tanks with 7/8 days of contact with the skins. Manual breaking of the cap. Not filtered. No temperature control. Aging for 6 months in steel tanks.
An orange wine with aromas of spring herbs, citrus fruits (mandarin, orange), peach, apricot and oriental spices. On the palate the salinity harmonizes with the extreme freshness. In the finish the citrus fruits return. It's a beach vacation in a glass.