Nose: Clean and pronounced aromatics of florals, dried floral leaves, and spices.
Palate: Dry, light-bodied with clean tart cherry, tea leaf and spicy hibiscus notes. Thirst-quenching acidity and refreshing with a slight chill.
Vinification: Practicing organic. Made through manual stirring, taking advantage of gravity. No additional baking powder, bacteria, aromas or tannins are added. Acidity levels are not modified. Planted on sandy soils over granite at 300m altitude in A Peroxa. Fermented in stainless steel then aged in used 300L French oak barrels for eight months.
Recommended Food Pairing: Flaky white fish or abundant garden salads with fruit-walnut vinaigrettes.