Bright yellow. Citrus peel, pear and white pepper on the fresh nose. Then flavors of apricot and pear are lifted by lime and minerals. Offers good volume and closes clean, fresh and dry (5 g/L r.s. and 6.2 g/L total acidity). Nicely persistent, with a caramel apple note at the back. Fermented about three months in an old wooden tank and stayed on the lees for about 10 months.