Straw-yellow in color. Fine, persistent foam. Fermentation in stainless steel tanks at a controlled temperature. Secondary fermentation in sealed pressure tanks using the Martinotti method. Aged in tank for 30–50 days. Short bottle aging before release. Organically produced. The aroma is dominated by green apple, citrus, and white flowers, complemented by notes of apricot, pear, and a light minerality. A hint of saltiness. The palate is dry and fresh, with good acidity. Medium body. The finish is medium, with light almond and fruity notes. Pairs well with seafood, fish, and as an aperitif. We recommend serving it with shellfish, shrimp, and fish appetizers.