The long aging gives it a great aromatic complexity, maintaining primary or fruity aromas, combined with a mixture of fresh yeast (with notes of pastry) and aromas the result of autolysis that remind us of smoke and cooked vegetables. In the mouth it has some light lactic points, of fresh yeast. And above, all a very smooth and well integrated carbonization.
The color yellow, even greenish, together with its slow harmonious evolution of small bubbles, make a high quality product.