
The Story
Fermented with indigenous yeasts it remains in tank for 30 days on lees to build complexity. The result is an intense nose with hints of broom, white fruits while the palate is fresh, intense, fruity and full bodied.
Description
Fermented with indigenous yeasts it remains in tank for 30 days on lees to build complexity. The result is an intense nose with hints of broom, white fruits while the palate is fresh, intense, fruity and full bodied.












