The long wild yeast ferment provides bready aromas and additional complexity to the wine. Dried herbaceous notes, including fennel and aniseed dominate the nose, followed by a creamy lemon character. The palate is reminiscent of the nose, with great textural complexity, attributable to the long, slow wild yeast fermentation.
|Style||Dry, White, Light Bodied, Herbaceous, Bakery|
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