[Elegant and rich, as if you were drinking] Delicate and dense aromas that you feel the moment you pour them. The first thing that comes out is the aroma of citrus that has been boiled down to the point of burning. The mellow scent of yogurt and dairy products chases after it. In addition, the unique aroma aged with lees spreads faintly, and you can enjoy the complex taste. When you put it in your mouth, in addition to the citrus scent you first felt, there is also a floral scent and aroma, and you feel a strong sense of concentration and richness rather than clearness. The taste is heavy with viscosity and heat that becomes entangled the moment you put it in your mouth, and gradually thicker acidity and slight bitterness are added, making it truly full-bodied. It has a long aftertaste, and both the aroma and taste remain for a long time, and the deep bass seems to resonate. It is a white wine with the power that you can enjoy on the second and third days without worrying about the deterioration of the flavor even after uncorking. * After skin contact at low temperature for 24 hours, fermented in French oak (new barrel 500L). (Batonnage is also performed every 3 days) After 2 months, it is transferred to a stainless steel tank and aged together with lees for about 3 months. <Recommended ingredients> Fatty fish dishes, bouillabaisse, herb sautéed chicken, chicken and crab paella, etc. < Award-winning > Silver medal at Challenge Millésim Bio 2019 * In order to preserve the taste of the wine itself, only rough filtration is used. Floating objects may be seen, but there is no effect on the human body.