Production: Fermentation in stainless steel, aged for 10 months on lees.
Tasting: Prominent citrus tones and herbaceous hints on the nose, alongside wildlowers, undergrowth, fennel, fine lees and wet earth. On the palate, a fresh white fruit and lively acidity, with a slightly bitter touch - finishing long and elegant citrus note.
Pairing: Seaweed Sushi, Pad Thai and Spicy Seitan Banh Mi
