The grapes are completely destemmed and lightly crushed for feeding into a fully enclosed pneumatic press. The juice extracted during pressing is cooled to facilitate settling. Then the sediment is filtered and the process of alcoholic fermentation begins at low temperature for 15 to 20 days. During fermentation, the vats are checked three times a day, the contents are regularly tasted.
The wine is aged on the lees.
Wine pale salmon color. Silky, balanced, light and pleasant taste of the wine is filled with juicy tones of red currant, strawberry, raspberry, peach, continuing in a dry aftertaste hints of herbs and flowers. In a light, fresh and harmonious aroma of wine guess notes of sweet red berries, peach, grapefruit, shrouded in exquisite floral nuances.