Terroir, production method and maturation: The first fermentation takes place spontaneously in steel tanks at 16°C. The wine is bottled in January-February and the second fermentation takes place in the bottles at 13°C. The wine matures on the lees for 24 months. Re-corking is performed without freezing the neck of the bottle and dancing during maturation is done completely manually.
Usage: As such, enjoying good music.
Description: The scent is fresh apple and lively. The dry taste is mineral, refreshingly acidic and youthfully fruity.
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