Feathery white light salmon orange. On the nose, fresh flowers, citrus, brioche, spicy and long-lasting on the palate. With his first orange wine, Roberto has succeeded in creating a perfect natural wine, pressed from 100% Viura grapes. The harvest was late which gives the wine a tightness and 13.5% vol. For 6 months, it was spontaneously fermented on indigenous, grape yeasts on the skins by gentle pumping over daily and. It was then stabilized for 3 months in a concrete tank, of course, without additives. Sulfur could be completely dispensed with.