Foot-tread and macerated for 24 hours, it fermented slowly and aged on the lees in stainless steel before being bottled under the Sagittarius moon. Floral, effortless and pillow-soft on the palate, it offers a long, mouthwatering mineral core, high-toned acidity and delicate flavors of strawberries, under-ripe white peaches and Mirabelle plums complemented by a faint salinity.