Cryo-macerated for 24 hours and fermented using native yeast in stainless steel with a floating cap for 10 days. After maturing for 5+ months on the lees of Arneis, it is bottled raw without filtration or fining. Aromas of brightness and freshness, accompanied by subtle suggestions of violet and rose. Delightfully tart, features flavors of candied red fruit on the palate.