It comes from the iconic Clos Stegasta vineyard and is produced with spontaneous fermentation in stainless steel tanks, wooden fermenters, and oak barrels. In addition, it develops its distinctive character as it is bottled after seven months of contact with the lees.
On the nose, it offers an impressive combination of citrus fruits, honeysuckle, and mineral hints of wet stone. On the palate, it is lively, full of nerve, clarity, and mineral character, delivering an impressively long finish.
