Vinification: spontaneous fermentation only with indigenous yeasts in steel containers. The period of natural fermentation on its skins is about 7 to 8 days at uncontrolled temperature by performing manual pumping over. The wine does not undergo any clarification or filtration. It contains no added sulfites.
Organoleptic description: it is a natural unfiltered and unclarified orange wine, intense topaz color, on the nose aromas of flint and macerated fruit, fresh on the palate with notes of saffron and in closing tannic note associated with licorice root - a new flavor from old grapes. Any residues are natural.