Pale lemon color. Intense floral aromas coupled with fresh peaches, apricots, and some notes of fennel and basil. Sweet sensation on the finish from the residual sugars.

Drying the grapes in the shade for 6 days. Very long pressing, static settling, and fermentation in amphora with selected yeasts at a controlled temperature (18°C). The fermented wine remains with its lees for three months with frequent stirring in a stainless steel tank.