Slow soft pressing. Fermentation with natural yeast is carried out in oak barrels without temperature control.
After spontaneous malolactic fermentation, the wine is aged for 6-12 months in old French oak barrels.
Wine storage potential is 5-10 years.
The wine has a light golden color. The wine has a rich, fresh, balanced, pleasant taste with notes of apricot, nectarine and white flowers, lively acidity, smooth texture and persistent, mineral aftertaste. Multifaceted shades of ripe stone fruit and white flowers form a pleasant aroma of wine.